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Italian Beef Burger

Italian Beef Burger

with Crispy Cheddar & Caramelised Onions

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Everyone rushes to the table when burgers are on the menu – but these ones will put a spring in their step. That’s because these tender patties are topped with a crisp Cheddar crisp – it adds a special cheesy touch and they’re so simple to make!

Allergens:Royal Jelly, Bee Pollen, PropolisGlutenEggMilkSoya
Preparation Time
35 minutes
Cooking difficulty
Level 1
serving 4 people
serving 4 people

2 unit

red onion

1 bag

cos lettuce

1 unit

roma tomato

1 unit


1 packet

beef mince

2 sachet

rustic herb spice blend

½ packet

fine breadcrumbs


1 packet

shredded Cheddar cheese


5 unit

bake-at-home burger buns

(ContainsGluten,Egg,Milk,Soya,Traces of Sesame,May contain traces of allergens)

1 tub

garlic aioli

(ContainsRoyal Jelly, Bee Pollen, Propolis,Egg,Milk)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar (for the salad)

1 tsp


(ContainsRoyal Jelly, Bee Pollen, Propolis)

2 tbs

balsamic vinegar (for the onions)

1 tbs


3 tsp

brown sugar

2 unit



1 tsp


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3850 kJ
Fat44.1 g
of which saturates16.3 g
Carbohydrate70.1 g
of which sugars16 g
Protein54 g
Sodium1430 mg
Chopping board
Medium Bowl
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Large Bowl
Baking Paper
Baking Tray

Preheat the oven to 200°C/180°C fanforced. Thinly slice the red onions. Shred the cos lettuce. Slice the Roma tomato into 1cm rounds. Slice the cucumber into 1cm 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 regularly, for 5-6 minutes or until softened. Add the balsamic vinegar (for the onions), water (see ingredients list), and brown sugar and mix well. Cook for a further 3-5 minutes or until dark and sticky. Transfer to a small bowl and cover with foil to keep warm.


While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs (see ingredients list), eggs and salt (see ingredients list) in a large bowl with a good pinch of black pepper. Shape the beef mixture into 5 patties the size of your burger buns and set aside on a plate. TIP: Press down slightly in the centre of each patty - it will stop the patties shrinking as they cook.


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, thin piles slightly larger than your burger buns. Bake for 8-10 minutes or until the cheese is melted in the middle and crisp around the edges. TIP: They can burn fast, so keep an eye on them!


While the cheddar crisps are cooking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties for 4-5 minutes each side, or until cooked through.

Place the bake-at-home burger buns in the oven for the last 3 minutes of cook time to heat through. Slice the burger buns in half just before serving.


Spread some garlic aioli over the base of each bun and top with the caramelised onions, a beef patty, a Cheddar crisp, a slice of Roma tomato and some cos lettuce. Add the cucumber, the remaining tomato and remaining cos lettuce to the medium bowl with the dressing and toss to coat.

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