Step 1: Salt the mince before adding the garlic, shallot, flat leaf parsley, lemon thyme, rosemary & tarragon. Mix together using your hands to combine well, slapping the mixture from one hand to the other till it sticks together.

Step 2: Cook a little bit of the mixture off in a frying pan to check for seasoning, adding a little more if necessary.

Step 3: Divide the mixture into four and use your hands to form even sized patties, about two to three centimetres thick.

Step 4: Heat a little Extra Virgin Olive Oil in a large frying pan, add a small amount of butter and cook the patties on a griddle pan or barbecue. Cook for five minutes a side for rare, or over a gentle heat for six to eight minutes turning once.

Step 5: Remove from the pan and allow to rest for five minutes.

Step 6: Wipe the pan out with kitchen paper and add a little more Extra Virgin Olive Oil and cook the bacon over a medium high heat until crispy. Place on kitchen paper to drain till needed.

Step 7: Toast the in side of the buns using a griddle plate. Once toasted, top each bun base with mayonaise, a patty, bacon, caramelised onion, mixed lettuce leaves and finish with Cabernet Barbecue Sauce. Serve Immediately.