Hamburgers

• In a bowl mix mince, garlic, herbs and pepper well
• Divide and shape into 4 paddies
• Refrigerate if possible for at least 2 hours
• Place paddies in slow cooker and cook for 1 hour on high
• Remove fat/oil and turn
• Add bacon to each paddy along with onion and cook 1/2 hour on high
• Add pineapple
• Place silicone moulds into slow cooker and place one egg in each
• Sprinkle grated cheese on top of egg
• Cook 1/2 hour on high or until egg cooked
• Assemble hamburgers to your liking

Notes

• Your hands heat the mince when your making them, refrigerating the made paddies helps cool mince again and makes them less likely to fall apart.
• You can change to beef & chorizo by removing skins of two chorizos and mincing, I used a stick blender. Work the chorizo mince into your beef mince.
• You can change the poached egg to a omelette, which is my kids favourite way, by whipping eggs and adding a splash of milk.
• You can put cheese on the paddies instead but putting on the egg allows you to be able to put silicone mould on top of paddy if need to.
• Cooked in Breville 7L, can be cooked in other slow cookers but times might vary.