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!

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

2 unit

red onion

1 bag

cos lettuce leaves

2 unit


1 unit


1 packet

beef mince

2 sachet

rustic herb spice blend

1 packet

fine breadcrumbs


1 packet

shredded Cheddar cheese


5 unit

bake-at-home burger buns

(ContainsGluten, Egg, Milk, SoyaMay be presentSesame)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar (for the dressing)

1 tsp


2 tbs

balsamic vinegar (for the onions)

1 tbs


3 tsp

brown sugar

2 unit



1 tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3850 kJ
Fat44.1 g
of which saturates16.3 g
Carbohydrate70.1 g
of which sugars16 g
Protein54 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl
Baking Paper
Baking Tray

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion. Reserve some whole cos lettuce leaves for the burgers, then shred the remaining lettuce. Slice the tomato into rounds. Slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar (for the dressing), 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 onion), water 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 to keep warm.


While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs, eggs and salt in a large bowl with a good pinch of pepper. Shape the beef mixture into 5 patties a little larger than 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 piles about the same size as 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 baking, 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 3 minutes to heat through.


Slice the burger buns in half. Spread some garlic aioli over the base of each bun and top with the beef patty, a Cheddar crisp, caramelised onions, a slice of tomato and some cos lettuce leaves. Add the cucumber, the remaining tomato and the shredded cos lettuce to the medium bowl with the dressing and toss to coat. Serve the salad with the burgers.