3 hours Ago By Jessica Brook
Take the caramelised onions and melted gruyere of everybody’s favourite French onion soup and use them to top a beef burger. Voila! An instant classic. Ingredients 50g unsalted butter, chopped 3 onions, thinly sliced 2 tbsp brown sugar 2 tbsp worcestershire sauce 125ml (1⁄2 cup) beef stock frozen store-bought French fries, to serve 500g beef mince 1 tbsp Dijon mustard 2 tbsp thyme leaves, chopped 4 slices gruyere cheese 1⁄2 cup aioli 2 cups watercress sprigs 4 burger buns, toasted Method Preheat the oven to 200C fan-forced (220C conventional) and line an oven tray with baking paper.
Melt the butter in a lidded frying pan over medium heat. Add the onions, season with salt and pepper, increase heat to high, cover with the lid and cook for 6 minutes, stirring occasionally. Add the sugar, 1 tablespoon of the worcestershire sauce and the stock and continue to cook for 10 minutes, or until the onions are soft and caramelised.
Place the frozen fries on the prepared tray in a single layer and place in the oven for about 20 minutes, or until golden, turning halfway through. Meanwhile, place the mince in a large bowl, add the mustard, thyme and the remaining worcestershire sauce. Mix well to combine.
Divide the mince into four patties. Heat a large nonstick frying pan over high heat. Add the patties and cook for 8 minutes, turning halfway through the cooking time.
Place a cheese slice on top of each patty. Cover the pan with a lid, remove it from the heat, and set it aside to allow the cheese to melt. Spread aioli on the base of each bun and add a handful of watercress.
Top each with a patty, melted cheese facing up, and add a spoonful of caramelised onions. Place the bun lid on top and serve the burgers with hot fries on the side. The secret to Adam Liaw’s perfect French onion soup? You’ll just have to wait and see Lamb and saganaki burgers Vegetarian okonomiyaki-inspired burgers.
