Peel and finely dice the shallot and the garlic. Pick the leaves of the thyme, discard the stalks. Pick and finely chop the parsley leaves. Mix all of these ingredients with the minced beef. Crumble in the Vacherin and mix all the ingredients together. Once all the ingredients are evenly combined, Form mini patties (in accordance to the size of your buns) and set aside ready to cook.
Dice the bacon into small pieces and fry until golden and crispy. When crispy, drain on a piece of kitchen roll and allow to cool. Pick the parsley leaves from the stalk and finely chop them. Cut the lemon in half and squeeze the juice into a bowl with the egg yolks and whisk together. Whilst continuously whisking, slowly add 200g of the sunflower oil until it is a thick and smooth mayonnaise.
At this stage, add the parsley, salt, pepper and bacon pieces and mix together.
Place the sunflower oil in a deep saucepan and bring to 160'C. Place a few sheets of kitchen roll on a plate ready to drain the shallot rings.
Peel the shallot, leaving it whole. Slice 1/2 cm rings and separate them. Once then onions have been separated, shake them through the plain flour ensuring they are well coated.
When the oil is at the correct temperature, add a small handfull of the shallot rings with as little excess flour as possible. Fry them for 30 seconds until golden brown and crispy. Remove them from the oil using a slotted spoon and place onto the kitchen roll. Repeat the process until all of the shallot rings are fried.
Season the shallot rings with the salt.
Heat a non stick frying pan. When the pan is hot, add the burgers and fry for 2 minutes on each side on a high heat.
When the burgers are cooked, place them into the burger buns, top with the bacon mayonnaise and finish with some crispy shallot rings.
«Rather than frying the bacon, you can buy crisp bacon bits in the supermarkets very easily.»