Dou­ble-decker Cheese­burg­ers

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes COOK 25 min­utes COST $3.50 a serve

2 ta­ble­spoons veg­etable

or olive oil

1 onion, sliced into rings 1 ta­ble­spoons red wine


1 ta­ble­spoon brown sugar 600g minced beef

chuck steak

8 slices tasty cheese

4 brioche buns, split

1/3 cup Di­jon mus­tard, to serve 2 toma­toes, thickly sliced 4 ice­berg let­tuce leaves, torn


Heat a large fry­ing pan over mod­er­ate heat. Add half the oil and the onion; cook and stir for 2 min­utes or un­til onion is soft. Add vine­gar and sugar;

cook and stir for 4 min­utes or un­til caramelised. Trans­fer to a heat­proof bowl.


Pre­heat an oven-grill to high. Shape mince into 8 pat­ties (see tip). Add to pan; cook, in batches, for 4 min­utes each side or un­til browned and cooked to your lik­ing. Top with cheese. Place un­der grill; cook for 1 minute or un­til cheese melts.


Toast bread. Spread the bases with mus­tard; top with 2 pat­ties, tomato, let­tuce and onion. Top with re­main­ing bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.