Tomato sauce is always classic on a burger, but for this delicious dinner we’ve combined two of our other faves; garlic aioli and caramelised onion. Plus melted Cheddar cheese, of course – this is a burger after all!
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/ Serving 4 people
/ Serving 4 people
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be present Sesame, Tree Nuts, Lupin)
brown sugar(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)
Preheat the oven to 200°C/180°C fan-forced. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Thinly slice the tomato. Reserve some cos lettuce leaves for the burgers, then shred the remaining lettuce.
In a large bowl, combine the garlic, paprika, fine breadcrumbs, eggs, the salt, beef mince and a pinch of pepper. Shape the mixture into 5 patties (each a little wider than your burger buns). Transfer to a plate.
TIP: Make a shallow indentation in the centre of each patty, this will help prevent it from puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef patties and cook until almost cooked through, 4-5 minutes each side.
TIP: If your pan is getting crowded, cook in batches for the best results!
Transfer the beef patties to an oven tray lined with baking paper and sprinkle with the shredded Cheddar cheese. Bake until the cheese has melted, 3-4 minutes. Set aside. Place the bake-athome burger buns on a wire rack in the oven and bake until heated through, 3 minutes.
While the cheese is melting, return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook, stirring, until soft, 5-6 minutes. Add the balsamic vinegar, warm water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Season to taste with salt and pepper.
Cut the burger buns in half. Divide the buns between plates and spread the bases with garlic aioli. Top with a cheesy beef patty, caramelised onion, tomato and the reserved cos lettuce. Toss the shredded cos lettuce with a drizzle of olive oil and a pinch of salt and pepper and serve on the side.