We couldn’t let International Burger Day pass us by without sharing a recipe with you all. We ran a wee social media competition to tease out the most delicious sounding burger.
Paula was our winner, who shared her husband’s secret to the best burgers in town. Mushroom and red onions along with a dash of Pepper & Me Man Rub seasoning flavour the patties and golden bubbly Mozarella, bacon and aioli tie it all together between light and fluffy brioche buns. Enjoy!
SERVES 4
PREP TIME: 25 minutes
COOK TIME: 60 minutes
Ingredients:
4 brioche buns
8 slices Mozzarella cheese
6 slices Frank’s bacon, cooked to your liking (we like ours crisp to add texture!)
Lettuce, torn into pieces
Tomatoes, sliced
Food Nation Holy Moly Chipotle Aioli
Wedges
1.25kg potatoes, cut into wedges
2 tablespoons olive oil
Mushroom & Red Onion Burger Patties
4 tablespoons olive oil
1 red onion, finely chopped
100g Portabello mushrooms
500g Green Meadows Angus Premium Beef Mince
2 teaspoons Pepper & Me Man Rub
Method:
Pre-heat the oven to 200°C. Put the wedges into a large roasting dish, drizzle with the olive oil and mix well to coat each one. Put in the oven and roast for 60 minutes or until golden brown and crispy. Season with sea salt.
Heat 2 tablespoons of the olive oil in a heavy-bottomed frying pan over a medium-high heat. Fry the onion and mushrooms for 10-15 minutes or until all the moisture has cooked out of the mushrooms and the mixture is beginning to stick to the bottom of the frying pan.
Remove from the heat and leave to cool slightly before tipping out into a bowl. Add the mince and the Man Rub and using clean hands mix well to combine. Divide the mixture into 4 balls and then flatten out into patties. Heat the remaining 2 tablespoons of olive oil, put the patties in the pan and cook for 4-5 minutes a side.
Put the patties onto the bottom half of the brioche buns and top with 2 slices of the cheese. Put under a hot grill and grill until bubbly and golden brown.
To serve:
Remove from the oven and top with the bacon, lettuce, tomato and aioli before serving with the wedges.