Ultimate BBQ Beef Burger

The ultimate burger is a very subjective thing, but I reckon this one is hard to go past. A succulent beef patty draped with smoky melted cheese, topped with American mustard, gherkins, and maple syrup caramelised onions all on a bed of smoky barbecue Texan slaw. It’s seriously good.

4 SERVES

35 mins

PREP TIME

25 mins

COOK TIME

Ingredients

Patties

Rocket Beef Patties

12 slices Havarti cheese or smoked cheddar

4 brioche burger buns, halved and toasted

6-8 gherkins, sliced

American mustard

Caramelised onions

2 onions, thinly sliced

¼ cup maple syrup

knob of butter

Slaw

2 tbsp mayonnaise

2 tbsp Greek style yoghurt

1 tbsp hickory sauce

¼ savoy cabbage, shredded finely

¼ cup spring onion

finely sliced, green parts only

Method

Caramelise the onions – Melt the butter in a saucepan over a low heat. Add the sliced onions and sauté for 10-15 minutes until soft and translucent. Add the maple syrup, stir and cook for 2 minutes then set aside and keep warm. (The caramelised onions can be made ahead and reheated when required.)
Make the slaw – place the mayonnaise, yoghurt and barbecue sauce in a large bowl, with a pinch of salt and pepper. Mix well, then add the shredded cabbage and spring onions, and mix through until fully coated.
Preheat the barbecue to a high heat.
Cook the patties on one side for 2-3 minutes, then flip and place 3 slices of Havarti cheese on each patty.
Cook for a further 2 minutes.
Remove from heat and rest for 5 minutes.
To serve, place some cabbage slaw on the base of each toasted bun, followed by a cheese-topped patty, a tablespoon of mustard, sliced gherkins and a good dollop of the caramelised onions. Top with the bun and serve immediately.

Recipe courtesy of recipes.co.nz and Marty Shanahan – The Backyard Cook. It was originally published here and is republished with permission.