Blue Cheese and Apple Burgers
Substitute minced beef with ready-made burger patties
Method
- Using your hands, combine the minced beef with the diced red onion, garlic, cayenne pepper and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
- To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the fridge until needed.
- In the meantime make the crispy onion sprinkles. Pour approximately 10cm of vegetable oil into a pot and heat the oil until it’s sizzling hot.
- Combine the flour and salt together in a bowl. Working in batches, toss the onions in the flour and fry in the hot oil until crunchy and golden. Drain on paper towels and set aside.
- Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Top the cooked burger patties with blue cheese and place under the grill for a few minutes until the cheese is bubbling and melting over the beef.
- Build your burgers by topping them with wholegrain mustard, watercress leaves, apple slices, oozy blue cheese beef patties and crispy fried onion sprinkles.
Ingredients
- 750g minced beef (non-lean)
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 tsp cayenne pepper
- 1 egg
- Salt and freshly ground black pepper
- Olive oil, for cooking
- 4 fresh round sesame seed bread rolls
Toppings:
- Wholegrain mustard
- 40g watercress
- 1 granny smith (green) apple, thinly sliced and seeds removed
- 160g blue cheese
Crispy onion sprinkles:
- 1/2 onion, roughly cut into 1cm slices
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil, for frying
General Info
Prep: 20 min
Cooking: 10 min
Ready In: 30 min
Servings: 2-4 people
Tips & Tricks
For a smoky, flame-grilled flavour, grill the burger patties over an open fire. Lightly toast the inside of the rolls to prevent the bread from getting soggy.
