Can't decide between a juicy burger or a bowl of bolognese? Then look no further. Chef Fenton Keogh has created a delicious burger recipe that combines the best of both worlds.

Prep time 30 mins 
Cook time 30 mins
Serves 4


  • 500g regular beef mince (not lean mince)
  • 1 large brown onion, diced
  • 1 red onion, sliced
  • 2 WeetBix
  • 1 tablespoon worcestershire sauce
  • 1 egg, lightly whisked
  • 1 tablespoon tomato paste
  • Dry oregano
  • 12 leaves fresh basil
  • 4 cloves of garlic
  • 1 teaspoon salt
  • Pepper
  • 4 slices cheddar cheese
  • 4 burger buns
  • 1 large ripe tomato, thinly sliced
  • Lettuce
  • Aioli
  • 3/4 cup of grated parmesan cheese
  • 80g salted butter
  • Silicon/baking paper


Step 1 Sauté onions in frying pan.

Step 2 Add dry oregano, garlic, tomato paste, salt and pepper to the finely diced onions then stir for 1 minute then remove from the heat to cool.

Step 3 Combine the cooled onion mix with the beef mince, egg, bread crumbs, basil and ½ cup parmesan cheese. Mix thoroughly.

Step 4 Compress meat mix into 4 patties.

Step 5 Mix ¼ cup of parmesan cheese and 80g soft salted butter. Spread over the top and bases of buns generously and place silicon/baking paper over buttered sides.

Step 6 Cook patty in pan to your liking and grill buns until crisp. Set aside ready for assembly.

Step 7 Just prior to finishing the burger, place a square of cheddar cheese on top of the patty and allow it to melt.

Step 8 Spread aioli onto the crisp bun and top with lettuce, meat patty, sliced tomato, and onion rings. 

Step 9 Finish off by placing the top of the bun in place.


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