Curtis Stone’s beef burger recipe has your dinner inspo covered 🍔 #burger #burgerrecipe #shorts

Best-Ever Beef Burgers
Serves 4 | Prep 15 mins | Cooking 25 mins
Make-ahead: Onions can be cooked up to 2 days ahead, cooled, covered and refrigerated. Re-warm onions, covered, over medium-low heat.

Caramelised Onions:
10g butter
1 large brown onion, peeled, thinly sliced

Burger Sauce:
1/4 cup (75g) mayonnaise
2 tbs tomato sauce (ketchup)
1 tbs chopped pickles plus 1 tsp pickle juice
1 tbs kimchi, drained, chopped
1 tsp Dijon mustard

Burgers:
500g 3-star mince
4 slices Gruyere or Gouda cheese
4 Coles jumbo rolls, split, toasted
Shredded iceberg lettuce and sliced tomatoes, for serving

1. In medium frypan over medium-high heat, melt butter. Add onions and 1/4 tsp salt. Cook, stirring often, for 5 mins, or until onions begin to soften. Reduce heat to low and cook, stirring often, for 12 to 15 mins, or until caramelised and tender. Remove from heat. Season with salt and pepper and keep in warm place.
2. In medium bowl, whisk mayonnaise, tomato sauce, chopped pickles, pickle brine, chopped kimchi, mustard and chipotle (if using); season burger sauce with salt and pepper.
3. Form mince into 4 equal-sized balls. over patties with 12cm square piece baking paper and, using sturdy spatula, immediately press on mince balls to flatten into patties that are just a bit wider than buns.
4. Heat large heavy frying pan over high heat. Add 2 patties to pan. Season with salt and pepper and cook until brown and crisp, 2 mins. Flip patties, season other sides and top each with cheese. Cook 2 mins, or until brown on bottom. Transfer patties to baking tray. Repeat to cook remaining mince balls.
5. Spread burger sauce on bottom and top burger buns. Place some lettuce and tomato slices on bottom buns. Season tomatoes with salt and pepper and place patties on top. Spread some caramelised onions on top of burgers and cover patties with top buns. Serve.

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