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.
fine breadcrumbs(ContainsGlutenMay be present Peanuts, Tree Nuts, Sesame, Milk, Soy)
Italian herbs(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be present Tree Nuts, Sesame, Lupin)
spinach & rocket mix
dill & parsley mayonnaise(ContainsEggMay be present Tree Nuts)
balsamic vinegar (for the onions)
balsamic vinegar (for the salad)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients), egg, Italian herbs and the salt. Season with pepper. Shape the mixture into burger patties a little wider than your burger buns. You should get 1 patty per person.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook the beef patties 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 bakeat-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. Thinly slice the pear (see ingredients). Thinly slice the tomato.
Return the frying pan to a medium heat and add a drizzle of olive oil (if needed). Cook the onion, 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, combine the spinach & rocket mix (reserve a handful for the burgers) and pear in a medium bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat.
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.