This is hands down the best burger I've ever made. I call it the swiss double stack with chicken skin bacon. Yes you heard it at the back, CHICKEN SKIN BACON! And I'm going to show you how to make it.

So the idea for this burger came to me in the middle of the night. It was about 2am, I'd already been making burgers all day (for another video) and so I think I went to bed with burgers on my mind. The result was that I came up with this idea for a burger that I had to try straight away. So after some tweaks, this is the end result. The Swiss double stack with chicken skin bacon.

Of course chicken skin bacon is not actually bacon (it just sounds better), it's more like a crackling, much akin to pork rinds. The end result though, is super crispy, salty tasty chicken skins that are just amazing. Even if you don't make the burger, you HAVE to make the chicken skin bacon.

To make my Swiss double stack burger with chicken skin bacon you will need:

Makes 2 burgers

• About 400g of beef

• 4 slices of Swiss Emmental cheese

• 2 fried eggs

• About 4 slices of chicken skin bacon

• Sliced red onion

• Lettuce

• Salt & pepper

• Burger buns

For the burger sauce

• 3 tbsp of mayo

• 1 tbsp of ketchup

• 1/2 tbsp of American mustard

• 2-3 diced pickles

• 1 tsp of white vinegar

• Salt & pepper

• About 1/2 tsp of garlic powder

Method:

Make the sauce

1. Add the mayonnaise, ketchup, mustard, vinegar, garlic, diced pickles, some salt and pepper. Then mix thoroughly and place in the fridge for half an hour so the flavours can meld together.

Make the chicken skin bacon

1. Line a baking tray with some baking parchment, and lay your chicken skins skin side up on the tray making sure the skins don’t touch each other.

2. Season each skin with salt and pepper, then take another piece of baking parchment and place on top of the skins. Then lay another tray on top so it presses on top of the parchment covered skins.

3. Bake them in an oven on about 180°c for 15-20 minutes until crispy and nice and golden brown. Keep an eye on them though, as they can burn quite easily so check on them halfway through.

4. Once cooked, simply take them out of the oven, and place on a wire rack or plate to cool, ready for later.

Make your burger patties

1. Take the minced beef and divide into four 100g balls. Next press each ball into a patty shape making sure it’s a good ½ inch bigger than the diameter of your bun to allow for shrinkage.

2. At this point toast your buns by placing a little butter in a hot pan and placing your bun halves cut side down into the pan. Then toasting for a minute or so until golden brown.

Fry the burgers

1. Clean out the pan you used to toast buns with some kitchen paper and place back on a medium high heat.

2. Once the pan is hot, season each side of the patties and add to the pan and fry each side for about two minutes until a crust forms on each side and they are cooked all the way through.

3. For the last minute of cooking, add a slice of emmental cheese to each patty, and stack one on top of the other. Place a lid or cloche over the top of the pan to let the steam gently melt the cheese.

Assemble your burger

1. Add some of the burger sauce to the bottom of your toasted bun. Next some lettuce and sliced red onion.

2. Next stack your double patty on top, then add a nice runny fried egg and of course a couple of pieces of that crispy chicken skin bacon!

3. Finally add a little more sauce to the lid and place it on top. Pop that runny yolk and enjoy!