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Cheese burger with mushroom sauce


Cheese burger

Ingredients 22
Servings 4
Time 30 MIN

Ingredients

  • 750
    g
    beef mince
  • 125
    ml
    chopped fresh parsley
  • 5
    ml
    mustard powder
  • salt and freshly ground pepper
  • 15
    ml
    oil
  • 2
    red onions, sliced into rings
  • 30
    ml
    balsamic vinegar
  • 15-30
    ml
    brown sugar
  • butter and oil for shallow-frying
  • 2
    onion, chopped
  • 125
    g
    brown mushrooms, chopped
  • 1 tot sherry
  • 250
    ml
    cream
  • 125
    ml
    grated pecorino cheese
  • pinch of Dijon mustard
  • cos lettuce leaves (enough for 4 burgers)
  • 4
    hamburger rolls with sesame seeds, halved
  • 4
    cheese slices
  • 4
    gherkins, cut into strips
  • 8
    tomato slices
  • shoestring chips
 

Method

30-40 MIN
 

Preheat the oven to 200°C.

1 PATTIES

Mix the ingredients and divide into four equal portions.

Shape each into a patty.

 Fry in a heated cast-iron griddle pan until brown on both sides.

Transfer to a baking sheet and roast in the oven for about 10 minutes or until cooked but still slightly pink inside.

2 CARAMELISED ONIONS

Heat the oil in a pan and fry the onions until soft.

Add the vinegar and brown sugar and fry until the sugar starts to caramelise and the vinegar has almost completely evaporated.

3 CHEESE AND MUSHROOM SAUCE

Heat a little butter and oil in a pan and fry the onion and mushrooms until soft.

Add the sherry and heat until evaporated.

Add the cream and heat until the sauce has reduced by half.

Remove from the heat and stir in the cheese and mustard until the cheese has melted.Season with salt and pepper.

4 TO FINISH

Put a layer of lettuce leaves on the bottom half of each roll, followed by a slice of cheese, a patty, gherkin strips and tomato slices.

Spoon a generous dollop of caramelised onion over and top with the second half of the roll.

5 TO SERVE

Serve with the cheese and mushroom sauce and shoestring chips

 

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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