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
Ingredients
- 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
Method
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.
Enjoy!
