Pub-Style Beef Burgers

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs potato
• 1pcs vegetable stock cubes
• 300g premium beef patties
• 10g smoky barbecue seasoning
• 2pcs milk buns
• 50g mixed salad leaves
• 30ml olive oil
• 60ml (¼ cup) boiling water
• 5ml white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Bake fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the onion. Thinly slice the unpeeled potato, stack the slices, then cut into thin matchsticks. Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 30 mins or until tender.
2. Step 2 — Cook beef patties
   Meanwhile, crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve. Heat 1 tsp olive oil in a medium frypan over medium-high heat. Add the patties to the pan, season with salt and pepper, then cover and cook for 4 mins each side or until cooked through. Remove from the pan and keep warm.
3. Step 3 — Make onion gravy
   Heat 2 tsp olive oil in the same pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Stir in the stock and barbecue seasoning (see Kitchen 101) and bring to a simmer. Cook, stirring constantly, for 1-2 mins until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Toast buns
   Meanwhile, cut the buns in half. Put on an oven tray, cut-side up, and bake for 3-4 mins until lightly toasted. While the buns are toasting, combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Spread the bun bases with mayonnaise. Top with the patties, onion gravy and salad leaves. Sandwich with the bun tops. Divide the burgers among plates and serve with the fries and any remaining salad leaves. Enjoy!
6. Step 6 — Kitchen 101
   The secret to smooth gravy? Add the stock gradually, stirring constantly, to achieve a creamy consistency. If lumps form, use a whisk and more elbow grease, and whisk until smooth.

Allergens

Sulfit, Eier, Gluten, Milch, Sojabohnen, Wheat