Recipe

Double Smash Au Poivre Burgers

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Double Smash Au Poivre Burgers

Burger perfection is a virtuous place all DailyDish foodies will know and our quest for the best homemade wonder has taken a daring turn with this double smashed pepper sauce and caramelized onion wholewheat and sesame gouda melt burgers.




Ingredients to serve 2

  • 4 x Rump Burgers
  • 1 x Onions - sliced
  • 20g x Crispy Onions
  • 80g x White Cheddar - grated
  • 1 x Plum Tomatoes - sliced
  • 80ml x DD Cheese Sauce
  • 10g x Rocket - long or thick stems removed
  • 2 x Whole Wheat Burger Rolls - See Gino's Tip
  • 300g x Baby Potatoes - halved
  • 5g x Vegetables Spice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Butter - room temperature (from your pantry)

Ingredients to serve 4

  • 8 x Rump Burgers
  • 2 x Onions - sliced
  • 40g x Crispy Onions
  • 160g x White Cheddar - grated
  • 2 x Plum Tomatoes - sliced
  • 160ml x DD Cheese Sauce
  • 20g x Rocket - long or thick stems removed
  • 4 x Whole Wheat Burger Rolls - See Gino's Tip
  • 600g x Baby Potatoes - halved
  • 10g x Vegetables Spice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Butter - room temperature (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, plum tomatoes and baby potatoes well. Rinse your rocket thoroughly and drain on paper towel.

Gino's Tip

While your potatoes are roasting and in the last 3-4 minutes, you can butter your rolls and toast them, if you're like me and love the added toasty flavor.

Step 1 - Roasted Cajun Baby Potatoes and Caramelised Onions

Toss your halved baby potatoes in a large mixing bowl with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 25-30 minutes flipping them over halfway through and roasting them until crispy and tender. Once done sprinkle over your vegetable spice. While your baby potatoes are roasting heat a large casserole pan over med-high heat, add a drizzle of olive oil and caramelize your onions for 8-10 minutes. Be sure to stir at regular intervals and if your onions are sticking to the base of the pan drop your temperature slightly and add a dash of water - don't forget to season with salt and pepper once done.

Step 2 - Au Poivre Smash Burgers

Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot fry your burgers in batches (3-4 at a time) for 2-3 minutes on each side until completely cooked through. Transfer your patties to a chopping board once done. Now add four patties back to the pan and sprinkle over your grated white cheddar, place your remaining patties on top and finish with dollops of DailyDish Cheese Sauce and your crispy onions. Place your pan back over medium heat with a lid or cover with foil and cook for 2-3 minutes until your cheese and cheese sauce is oozy. Once done and depending on your pepper tolerance, season with salt and a generous cracking of pepper.

To serve

Divide your whole-wheat roll bottoms amongst your servings, top with your rocket, sliced plum tomatoes, au poivre smashed burgers, crispy onions, caramelized onions, and your whole-wheat roll tops. Serve with your roasted spiced baby potatoes. Enjoy!