Italian Beef Burger
with Crispy Cheddar & Bacon Caramelised Onions
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Soy
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Pear
2
Bake-At-Home Burger Buns
(Contains: Milk, Eggs, Gluten, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1
Brown Onion
1 sachet
Italian Herbs
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Burger Sauce
(Contains: Eggs;)
Cooking Steps
• Preheat the oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Slice tomato into rounds. Thinly slice pear into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar (for the salad), the honey and 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. Cook the onion and diced bacon, breaking up with a spoon, 5-6 minutes. • Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. • Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• While the onion is cooking, combine beef mince, Italian herbs, fine breadcrumbs (see ingredients), the egg and salt in a large bowl. Season with pepper. • Shape the beef mixture into patties, a little larger than a burger bun. You should get one patty per person. Transfer to a plate.
• Place shredded Cheddar cheese in even circles (about the same size as your buns, 1 per person) on a lined oven tray. • Bake until cheese is golden and crispy at edges, 10 minutes (watch it doesn’t burn!).
• While the Cheddar crisps are baking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook the beef patties until cooked through, 4-5 minutes each side. • Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Slice the burger buns in half. • Spread some burger sauce over the base of each bun and top with a beef patty, tomato, a Cheddar crisp, some bacon caramelised onion mixture and mixed salad leaves. • Add the pear, remaining tomato and mixed salad to the medium bowl with the dressing and toss to coat. Serve the salad with the burgers. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the burger's taste, especially the caramelised onions and burger sauce. Some found the Italian herbs overpowering.
- Ease of prep: Generally easy to make, though a few found the cheese crisps tricky. Some felt prep time was long for a burger.
- Suggestions: Try toasting the buns, adding beetroot or a fried egg. Consider offering brioche buns or chips as optional upgrades.
- Leftovers: Leftover patties reheat well in a sandwich press. Some found the portion size small for larger families.
- Cheese crisp: Many enjoyed the crispy cheddar, though some preferred regular cheese slices. Ensure baking paper is well-oiled to prevent sticking.
- Side dish: Several suggested chips or wedges instead of the pear salad, which wasn't popular with everyone.
