Tomato sauce is always classic on a burger, but this time we’ve swapped it out for two of our other favourite classics; mayo and caramelised onions. Served with a healthy side salad, you’ll be thanking us all night for this easy, simple and mouth-watering meal.
Always refer to the product label for the most accurate ingredient and allergen information.
butter burger buns(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Remove the wax from the Cheddar cheese and grate the cheese. In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), egg, Italian herbs, salt (see ingredients list) and a good pinch of pepper. Mix until well combined. Shape the mixture into burger patties a little wider than the burger buns (they shrink during cooking!). You should get 1 patty per person.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the beef patties and cook for 4-5 minutes on each side, or until almost cooked through. Transfer to an oven tray lined with baking paper and sprinkle each patty with grated Cheddar cheese. Place the burger buns on the same tray and bake for 4-5 minutes, or until the cheese is melted and the buns are warmed through.
While the burger patties are cooking, thinly slice the brown onion. Roughly chop the cos lettuce. Cut the cucumber into 1cm chunks. Thinly slice the tomato.
Return the medium frying pan to a medium-high heat and add a drizzle of olive oil. Add the onion and cook, stirring, for 5 minutes, or until soft. Add the brown sugar, water (see ingredients list) and 2/3 of the balsamic vinegar and cook for a further 3-5 minutes, or until the liquid has evaporated and the onion is caramelised.
While the onions are caramelising, combine the honey, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the remaining balsamic vinegar in a medium bowl. Add the cos lettuce (reserve a handful for the burgers) and cucumber to the bowl and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.
Slice the burger buns in half. Spread the base of each bun with a dollop of mayonnaise. Top with a beef patty, caramelised onions, a tomato slice and a handful of lettuce. Serve the salad on the side.