Change things up on a classic burger by swapping the tomato sauce for dill and parsley mayo and caramelised onion. Served with a fresh rocket-pear salad, you’ll be thanking us all night for this easy and mouth-watering meal.
Always refer to the product label for the most accurate ingredient and allergen information.
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsMilk, Gluten, Soy, EggMay be presentSesame, Tree Nuts, Lupin)
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
spinach & rocket mix
balsamic vinegar (for the onions)
balsamic vinegar (for the salad)
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. Shape the mixture into patties a little wider than your 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 patties are cooking, thinly slice the brown onion. Thinly slice the pear (see ingredients list). Thinly slice the tomato.
Return the frying pan to a medium heat and add a drizzle of olive oil (if needed). Add the onion and cook, stirring, until soft, 5 minutes. Add the brown sugar, balsamic vinegar (for the onion) and the water and cook until the liquid has evaporated and the onion is caramelised, 3-5 minutes.
While the onion is caramelising, place the spinach & rocket mix (reserve a handful for the burgers) and pear in a medium bowl. Add the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people) 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 dill & parsley mayonnaise. Top with a beef patty, caramelised onion, tomato and some reserved spinach & rocket mix. Serve with the rocket-pear salad.