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Double cheese and beef burgers

by wiki
10 October, 2016
in Dinner
0
Double cheese and beef burgers
Double cheese and beef burgers
  • 0:50 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This cheesy beef burger is double the thickness and double the flavour.

Ingredients

  • 1 tablespoon olive oil
  • 4 brown onions, sliced
  • 1 tablespoon caster sugar
  • 1 tablespoon balsamic vinegar
  • 150g provolone cheese
  • olive oil cooking spray
  • 4 wholegrain bread rolls, halved
  • 1/2 cup tomato chutney or relish
  • 2 iceberg lettuce leaves, shredded
  • oven-baked fries, to serve

Beef patties

  • 1/3 cup milk
  • 2 slices white bread, crusts removed
  • 500g beef mince
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 teaspoons thyme leaves, chopped
  • 1/4 cup flat-leaf parsley leaves, chopped

Method

  • Step 1
    Combine oil and onions in a heatproof, microwave-safe bowl. Microwave, covered, on HIGH (100%) for 5 minutes or until tender. Stir in sugar and vinegar. Set aside.
  • Step 2
    Make beef patties: Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 4.
  • Step 3
    Cut eight 2cm cubes from cheese. Grate remaining cheese and set aside. Press 2 cheese cubes into centre of each beef portion. Shape portions into 2cm-thick patties and place on a plate. Cover and refrigerate for 20 minutes.
  • Step 4
    Preheat barbecue plate and grill on medium-high heat. Spray patties with oil. Place onion mixture and patties on hot plate. Cook onions for 6 minutes and patties for 5 minutes each side or until golden. Grill bread rolls for 2 minutes or until toasted.
  • Step 5
    Spread chutney over bread roll bases. Top with lettuce, patties, grated cheese and onions. Sandwich with bread tops. Secure with a toothpick. Serve with fries.

Notes

Use regular or premium mince to make burgers – they have more flavour than reduced-fat mince and patties will hold together better. Don’t squeeze mince mixture into shape – this will produce dense, heavy burgers. Wet your hands first (to stop mixture sticking to them) and gently pat mixture into patties.

  • Author: Alison Adams
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

0
Tags: beefGrill
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