Tomato sauce is always classic on a burger, but for this delicious dinner we’ve combined two of our other faves; smokey aioli and caramelised onion. With melted Cheddar cheese of course – this is a burger after all!
/ serving 4 people
/ serving 4 people
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
burger buns(ContainsGluten, Eggs, Milk, SoyMay be presentPeanuts, Tree Nuts, Sesame)
smokey aioli(ContainsEggsMay be presentTree Nuts)
Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake on the top rack until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. In a large bowl, combine the garlic, parsley, fine breadcrumbs, eggs, the salt, beef mince and a pinch of pepper. Shape the mixture into 5 patties (each a little wider than your burger buns). Transfer to a plate. TIP: Make a shallow indentation in the centre of each patty, this will help prevent it from puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef patties and cook until almost cooked through, 4-5 minutes each side. TIP: If your pan is getting crowded, cook in batches for the best results! Transfer the beef patties to an oven tray lined with baking paper.
Thinly slice the brown onion. Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook, stirring, until soft, 5-6 minutes. Add the balsamic vinegar, warm water and brown sugar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season to taste with salt and pepper.
While the onion is cooking, sprinkle the beef patties with the shredded Cheddar cheese. Bake until the cheese is melted, 2-3 minutes. Place the burger buns directly on the wire racks of the oven and bake until heated through, 2 minutes. While the burger buns heat, thinly slice the tomato. Reserve some cos lettuce leaves for the burgers, then shred the remaining lettuce.
Slice the burger buns in half. Spread the bases with smokey aioli. Top each with a cheesy beef patty, caramelised onion, some tomato slices and the reserved cos lettuce. Toss the shredded cos lettuce with a drizzle of olive oil and a pinch of salt and pepper, and serve on the side with the fries.