Tomato sauce is always classic on a burger, but this time we’ve swapped it out for two of our other favourite classics; garlic aioli and caramelised onion. Served with a fresh side salad, you’ll be thanking us all night for this easy, simple and mouth-watering meal.
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsMilk, Gluten, Soya, EggMay be presentSesame, Tree Nuts, Lupin)
garlic aioli(ContainsEggMay be presentTree Nuts)
balsamic vinaigrette dressing(ContainsSulphites)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), egg, Italian herbs, the salt 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. When the oil is hot, add the beef patties and cook until almost cooked through, 4-5 minutes each side. Transfer to an oven tray lined with baking paper and sprinkle each patty with shredded Cheddar cheese. Place the bake-at-home burger buns on the same tray and bake until the cheese is melted and the buns are warmed through, 4-5 minutes.
While the beef patties are cooking, thinly slice the brown onion. Cut the cucumber into 1cm chunks. Thinly slice the tomato. Reserve some cos lettuce leaves for the burgers, then shred the remaining cos.
Return the medium frying pan to a medium heat and add a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the brown sugar, balsamic vinegar and the water and cook until the liquid has evaporated and the onion is caramelised, 3-5 minutes.
While the onion is caramelising, add the shredded cos lettuce, cucumber and balsamic vinaigrette dressing (see ingredients list) to a medium 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 garlic aioli. Top with a cheesy beef patty, caramelised onion, tomato and some reserved cos lettuce leaves. Serve the salad on the side.