Matt Sinclair


2 – 4 people


  • 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



  • 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.

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