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
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