RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 tub ZoOSh French onion dip
- 4 Coles Brioche Burger buns
- 600g Ground Chuck Steak or 3 star mince
- 1 Onion, chopped in half circles
- 150g Blue cheese
- 1 iceberg lettuce, sliced
- Cobram Estate Light Extra Virgin Olive Oil
METHOD :
- In a saucepan, lightly sauté the onions in olive oil, add a pinch of salt.
- Separate the mince into four even portions.
- In a hot pan, add EVOO and place each pattie in. Utilizing two spatulas, use one to flatten the pattie and the other to press down on top for 10 seconds. (This stops the pattie from bouncing up.)
- Cook on either side until brown or for your preference. Once flipped, add some blue cheese onto the top of the patties.
- In a griddle pan, toast the inside of the burger buns.
- To serve, place French Onion dip on the base, then add lettuce, burger and the caramelized onion.
Our friends at Wine Selectors recommend pairing this dish with a viognier.
Related Recipes
Grilled Sirloin
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...
Spanish Chorizo Traybake
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...
Sweet Potato & Chicken Salad
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...
Fijian Fish Curry
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...
Japanese Soba Noodle Salad
RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...
Fetuccini Alfredo
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...