Beef burger with blue cheddar and dill pickles

AT A GLANCE

  • Serves 4 people

  • 1 white onion
  • 800 gm minced beef
  • 4 bread rolls
  • 1 tbsp olive oil
  • 100 gm blue-vein cheddar, sliced (see note)
  • 4 baby cos lettuce leaves, torn
  • 1 vine-ripened tomato, thinly sliced
  • 1 avocado, thinly sliced
  • 2 dill-pickled cucumbers, thinly sliced
  • To serve: tomato or barbecue sauce
01   Preheat oven to 150C. Grate half the onion into a bowl, add beef, season to taste and mix well to combine. Form into four patties and set aside. Thinly slice remaining onion and set aside.
02   Place rolls in oven to heat through. Meanwhile, heat oil in a non-stick ovenproof frying pan over medium heat until hot. Add patties and turn occasionally until cooked medium (8-10 minutes). Top with cheese slices, transfer to oven and cook until cheese melts (2-4 minutes).
03   Meanwhile, halve rolls and layer lettuce, tomato, avocado, dill-pickled cucumber and reserved onion on bottom halves. Top with burger and serve with sauce to the side.
Note Blue-vein cheddar is available from select delicatessens and cheese stores. If unavailable, substitute cheddar or blue cheese or a combination of both.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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