Recipe
Goats Cheese & Caramelised Red Onion Burgers
Course Main
Time 55 minutes
Servings 2
Ingredients
2x Brioche Bun (Ideally Seeded)
500g of lean beef mince
1 stalks of thyme
1 stalk of rosemary
1 clove of garlic
2 leaves of sage
2 Tablespoons of honey
1 Tablespoon of cranberry sauce
1 large free-range egg
Salt & Pepper
2 thick slices of goat’s cheese
1 large red onion

Method

This is a real tasty and authentic burger recipe. Is great around the winter time. I could eat them all year round.

So, in a large mixing bowl add you beef mince break it up slightly. Tablespoon of salt and pepper mixed, honey, cranberry and mix together thoroughly.

Either very finely chop or use a electric blender blend rosemary, thyme, garlic and sage until it is very fine like salt.

Add to the burger mix. Wisk one egg and then re mix this in with the burger mix.

Pull off a small bit of the mix enough for a small meat ball flatten and cook on a griddle pan. Depending on the size cook for 3-4 minutes. Once fully cooked give it the taste test. Alter the salt quantities accordingly if you find it has broken up a bit or hasn’t held enough add another whisked egg.

Using scales weigh the mix into 9oz meatballs once fully round push them gently flat until the you are happy with the desired thickness then wrap in cling film (making sure you don’t misshape them) and place in the fridge for 4 hours.

Preheat your oven to 180 degrees. Then Heat a lined griddle pan until smoking hot and place your burger on there for 2 minutes on each side. Once browned on all sides place the butter on top and put in the pre heated oven for 15 minutes.

Depending on the quality of the meat you can serve you burger rare in the middle. For me personally burger mince should be cooked through. This method should not leave any part of the burger pink.

Whilst in the oven clean and reheat your griddle pan and lightly toast the inside of the brioche bun. Only the inside. Aim to leave the outside soft. On the bottom place your rocket.

On a low heat fry your finely sliced red onion in oil and sugar keep stirring for roughly 20 minutes until resembles a course chutney or marmalade. Then pull off the heat if it does start to catch add the odd splash of water and keep stirring.

Just before your burger is finished cooking place your per sliced goats cheese on top of the burger (1 slice per burger) place on top of each burger and place back in the oven until the cheese has softened (roughly 7 minutes). Rub your red onion on the inside of the top of the bun place your rocket on the bottom of the bun and then add your burger to the bun.
There it is the ideally comfort food with some great classic flavours.