Servings: 4
Ingredients
4 beef burger patties from Hudson Meats
4 mini burger buns or mini sourdough rolls (toasted)
2 slices of swiss cheese (cut to divide into 4 slices)
4 lettuce leaves
4 slices of tomato
4 tbsp of good fat chilli aoli from Hudson Meats
200g sliced white mushrooms
1 tbsp olive oil
Pinch of red chilli flakes
½ tsp salt
Caramelised onions
2 large red onions thinly sliced
1 tbsp olive oil
1 tbsp balsamic vinegar from Hudson Meats
Pinch of chilli flakes
Method
- Bring beef burger patties to room temperature. Pat dry with paper towels.
- Heat up a BBQ hot plate on high heat. Sear for 2-3 minutes on each side. Lower the heat and close with a lid for 15 minutes.
- Top burgers with cheese slices until cheese melts and transfer to a plate.
- Add mushrooms with olive oil, chilli flakes and salt in a pan on medium-high heat. Cook for 10-12 minutes. Remove and add to a bowl.
- Add red onions and olive oil to the same pan on medium heat. Cook until translucent for 10 minutes. Add a pinch of chilli flakes and balsamic vinegar and cook for 2-3 minutes. Transfer to a bowl
- Spread bases and tops of buns with chilli aioli. To the base of the bun add lettuce, burger, tomato, caramelised onion and mushrooms. Top off with top buns.