Name: The best-ever beef burger
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 (300g) brown onions, chopped finely; 500 gram beef chuck steak, chopped coarsely; 1 egg, beaten lightly; 2/3 cup (50g) fresh breadcrumbs; 1 tablespoon worcestershire sauce; 1 tablespoon extra virgin olive oil; 4 slice (75g) cheddar cheese; 4 brioche burger buns; 4 small butter lettuce leaves; 1/3 cup (90g) chilli jam or tomato relish; 75 gram dill pickles, sliced; 2 small (180g) tomatoes, sliced

The best-ever beef burger

Everyone has their own version of a homemade beef burger, but this one is one of our favourites. It's served on a sweet and fluffy brioche bun with pickles and chilli jam.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

2 (300g) brown onions, chopped finely

500 gram beef chuck steak, chopped coarsely

1 egg, beaten lightly

2/3 cup (50g) fresh breadcrumbs

1 tablespoon worcestershire sauce

1 tablespoon extra virgin olive oil

4 slice (75g) cheddar cheese

4 brioche burger buns

4 small butter lettuce leaves

1/3 cup (90g) chilli jam or tomato relish

75 gram dill pickles, sliced

2 small (180g) tomatoes, sliced

Method

1.Heat butter in a large frying pan over medium heat. Add onions, cook, stirring, until golden and caramelised (about 15 minutes). Cool.

2.Meanwhile, pulse the beef in a food processor, in two batches, until coarsely minced (or the coarse plate of a mincer, if you have one).

3.Combine the beef, onions, egg, breadcrumbs and Worcestershire sauce in a large bowl. Season with salt and freshly ground black pepper; mix well. Form mixture into four patties.

4.Heat oil in a large frying pan over medium-high heat; cook patties, turning once, until just cooked through. Top patties with cheese during the last minute of cooking and allow the cheese to melt.

5.Toast the cut sides of the buns. Divide lettuce, patties, relish, pickles and tomato among bun bases; sandwich with bun tops.

Uncooked beef patties suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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