Sure, everyone rushes to the table when burgers are on the menu, but these ones will get them moving double-quick. That’s because we've topped each tender beef patty with a Cheddar crisp – it adds a special cheesy touch and is super simple to make!
/ serving 4 people
/ serving 4 people
cos lettuce leaves
rustic herb spice blend
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
balsamic vinegar (for the salad)
balsamic vinegar (for the onions)
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Reserve some whole cos lettuce leaves for the burgers, then shred the remaining cos lettuce. Slice the tomato into rounds. Slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar (for the salad), honey and 1 tbs olive oil. Season with salt and pepper and set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. Cook, stirring often, until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.
While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs, eggs and the salt in a large bowl with a good pinch of black pepper. Shape the beef mixture into 5 patties, a little larger than your burger buns. Set aside on a plate. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
Drizzle a little olive oil over an oven tray lined with baking paper. TIP: This prevents the cheese from sticking! Arrange the shredded Cheddar cheese in 5 even piles about the same size as your burger buns. Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes. TIP: They can burn fast, so keep an eye on them!
While the Cheddar crisps are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until cooked through, 4-5 minutes each side. Place the bake-at-home burger buns in the oven to heat through, 3 minutes.
Slice the burger buns in half. Spread some garlic aioli over the base of each bun and top with a beef patty, Cheddar crisp, some caramelised onion, a slice of tomato and some cos lettuce leaves. Add the cucumber, remaining tomato and shredded cos lettuce to the medium bowl with the dressing and toss to coat. Serve the salad with the burgers.