Recipe

Brown Onion Burgers

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Brown Onion Burgers

Cheesy caramelised onions and seared rump burgers with celery seasoned potato wedges.




Ingredients to serve 2

  • 2 x Rump Burgers
  • 1 x Onion - thinly sliced
  • 50ml x Cream
  • ½ sachet x Beef Stock
  • 50g x White Cheddar - grated
  • 1 x Tomatoes - sliced
  • 2 x Gherkins - sliced
  • 20g x Lettuce
  • 300g x Potatoes - cut into wedges
  • ½ tsp x Celery Salt
  • 2 x Sesame Seed Hamburger Roll
  • Butter - room temperature (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Rump Burgers
  • 2 x Onion - thinly sliced
  • 100ml x Cream
  • 1 sachet x Beef Stock
  • 100g x White Cheddar - grated
  • 2 x Tomatoes - sliced
  • 4 x Gherkins - sliced
  • 40g x Lettuce
  • 600g x Potatoes - cut into wedges
  • 1 tsp x Celery Salt
  • 4 x Sesame Seed Hamburger Roll
  • Butter - room temperature (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, tomatoes and potatoes well. Rinse your lettuce leaves thoroughly and drain on paper towel.

Step 1 - Celery Salted Wedges

Place your potato wedges on an oven tray lined with baking sheet/parchment, skin sides down. Drizzle with olive oil and season with salt and pepper. Pop into a preheated oven to bake for 25-30 minutes. Check on your potatoes after 8-10 minutes and at regular intervals thereafter to see if you need to flip or turn them to gain even crisping and browning. Season with your celery salt and pepper, once done. Alternatively, you could boil the wedges until soft, allow them to drain and dry in your colander and then fry them in a shallow layer of sunflower oil just before serving (optional).

Step 2 - Rump Burgers and Brown Onion Sauce

Heat a large frying pan over med-high heat and fry your rump burgers for 3-4 minutes on each side (depending on your desired doneness) to attain a nice dark char. Transfer to a serving dish and keep warm in the microwave. Now in the same pan with a drizzle of olive oil, caramelize your sliced onions for 5-6 minutes, add your beef stock and about a half a cup of water to loosen your onions. Bring the sauce to a quick simmer. Proceed to add your cream and bring your sauce to the boil, once more. Once it thickens down - most of your water has evaporated - remove your pan from the heat and stir in your grated white cheddar.

To serve

Place your whole wheat roll bottoms as your base, top with your lettuce leaves, sliced tomatoes, and sliced gherkins. Season with salt and pepper. Top with your rump burgers and brown onion sauce. Serve with your celery salted wedges.