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 onions. 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, 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 on 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 burger patties are cooking, thinly slice the brown onion. Cut the cucumber into 1cm chunks. Thinly slice the tomato.
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 onions are caramelising, reserve some cos lettuce leaves for the burgers, then chop the remaining cos and place in a large bowl. Add the cucumber and balsamic vinaigrette dressing (see ingredients list) to the 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 beef patty, caramelised onions, a tomato slice and a handful of cos lettuce. Serve with the salad.