Bloody Meatloaf Burgers

INGREDIENTS

• 500g beef mince (10-12% fat)
• 100g streaky bacon, finely chopped
• 50g mushrooms, finely chopped
• 1 x 300g tin cream of tomato soup
• 75g fresh breadcrumbs
• 2 tsp dried oregano
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 100g mayo
• Sea salt
• Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. For the patties, mix the mince with the streaky bacon, mushrooms, half the of soup, the breadcrumbs and half the oregano. Season well & shape into 4 large patties, the rougher the better here.
3. Transfer to the oven on a tray and cook for 20 mins.
4. Whilst the meatloaf patties cook, mix the remaining soup with the honey, worcestershire sauce, olive oil, remaining oregano & seasoning in a pan over a medium high heat until warmed through and combined.
5. After 20 mins, remove the patties from the oven, brush with some of the soup mixture & return to the oven for 10 minutes, until crisp and golden.
6. Mix the mayo with remaining soup mixture and set aside.
7. To assemble, either cut a hole in the centre of your tomatoes, big enough to fit an edible eye, or use your white and black icing pens to create an eye on the tomatoes. Stick one end of the cocktail sticks into the top halves of the buns & the other end into the tomato eyes.
8. Slice triangles into the cheese to resemble teeth.
9. Spread the bottom of the buns with mayo then top with lettuce, a burger patty & add a slice of cheese ‘teeth’. Top with the bun tops, to give your monster eyes & tuck in.