- 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 1Combine 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 2Make beef patties: Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 4.
- Step 3Cut 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 4Preheat 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 5Spread 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
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