Gruyere Swiss Cheeseburgers with Caramelised White Wine Shallots

Seasoned patties topped with melted Gruyère Swiss cheese and caramelised white wine shallots in a soft brioche bun.

Makes 4 burgers

Ingredients

500g beef mince meat

4 brioche burger buns

Handful of fresh rocket

200g Gruyère cheese, grated

1 tsp minced garlic

5 shallots

100ml white wine

2 tbsp caster sugar

2 tbsp balsamic vinegar

Sea salt and cracked black pepper

Method

- Place the beef mince into a bowl along with a tsp of minced garlic and season well with sea salt and cracked black pepper

- Divide the mixture into four balls

- Place the burgers into a well oiled frying pan and push down to flatten the patty making sure they are all the same thickness so that they will cook evenly

- On a medium heat cook for 5-7 minutes until the meat is browned

- Turn the burger over using tongs, top with a handful of grated Gruyère cheese and cook for a further 5-7 minutes and until the cheese has melted

- Remove the burgers from the frying pan and leave to rest on a plate whilst you make the caramelised white wine shallots

- In the meantime, add the sliced shallots into the frying pan and cook for 3-5 minutes until soft

- Add in the white wine and the caster sugar and simmer until it has reduced

- Once the wine has reduced, add the balsamic vinegar, season with salt and cracked black pepper and stir

- To assemble your burger, place a handful of rocket on the bottom of the brioche bun, topping with the burger, caramelised white wine shallots, garlic mayonnaise and the top of the brioche bun