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!
Always refer to the product label for the most accurate ingredient and allergen information.
rustic herb spice blend
shredded Cheddar cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)
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. Slice the tomato into rounds. Thinly slice the pear into wedges. In a medium bowl, combine the balsamic vinegar (for the salad), honey and a good drizzle of 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. Cook, stirring often, until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs (see ingredients list), egg and the salt in a large bowl with a good pinch of black pepper. Shape the beef mixture into patties, a little larger than your burger buns. Transfer to 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. Arrange the shredded Cheddar cheese in even piles about the same size as your burger buns (2 piles for 2 people / 4 piles for 4 people). Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes.
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. TIP: If your pan is getting crowded, cook in batches for best results!
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 mixed salad leaves. Add the pear, remaining tomato and salad leaves to the bowl with the dressing and toss to coat. Serve with the burgers.