Double cheese burgers
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Serving Suggestion: | Serve with beer-battered onions rings and ice-cold beer. |
| Prep Time: | 20 minutes |
Ingredients
- 4 roughly chopped rosa tomatoes
- 1 roughly chopped red onion, grated
- 2 cloves garlic, finely sliced
- 2 sprigs fresh thyme sprigs, leaves only
- olive oil, to drizzle
- 2 tbsp Canola oil
- salt and black pepper
- 3 extra-large free range eggs, beaten
- 1 heaped tsp Dijon mustard
- 3 tbsp smoked paprika
- 1/2 lemon, cut into 8 slices for garnishing
- 1/2 tsp salt
- 15 ml canola oil, plus extra for greasing
- 8 thick beef burger patties
- 4 bread rolls
- sliced cheese
- fresh rocket leaves and drizzle of creamy walnut oil and whole-grain mustard dressing
- 1/2 red onion, finely diced
- 2 large onions, sliced
- 1 and a half cups all-purpose flour
- 1 tsp baking powder
- 2 tsp salt
- 240 ml beer
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the relish, pre-heat the oven to 220°c.
- Place all the ingredients in a small roasting tray and place in the oven. Allow to roast for 20-25 minutes until the tomatoes are soft and have started caramelising around the edges.
- Remove from the oven and allow to cool.
- To make the mayo (makes approx. 1 cup, keep in a sealed container in the fridge for up to 1 week), place the egg yolks, mustard, smoked paprika, lemon juice and salt in a tall container and blend with a stick/emersion blender for 10 seconds until well combined.
- Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a steadier stream whilst continuously blending until all of the oil has been incorporated. If your mayo seems very thick, simply add a tablespoon or two of water and blend. Set aside.
- Heat a large frying pan and fry the burger patties for 3-4 minutes per side until cooked through. before removing them from the pan add a slice of cheese onto each pattie.
- To assemble the burgers, halve the buns and toast them. Top with a generous dollop of the mayonnaise followed by fresh rocket.
- Place the cheese-topped patties onto the fresh rocket and top with a spoonful of the tomato relish followed by sliced red onion. Close the burger with the remaining bun and serve immediately.
- To make the beer battered onions, combine the flour, baking powder and salt in a medium bowl and whisk to combine.
- Slowly pour in the beer and whisk until you have a thick but smooth batter. The batter needs to be the consistency of shop-bought custard.
- Heat enough oil to deep-fry the onion rings in a pot.
- When the oil is hot, dip the onion rings (sliced into 1cm rings) into the batter, shake off excess and carefully place in the hot oil. Allow to fry for 1-2 minutes until the batter is golden brown and crisp.
- Remove from the oil, allow to drain on kitchen paper and serve.
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