Beef Burger with Caramelised Onions and Dijon Mustard
Le Frenchy Double Burger
Marty Shanahan - The Backyard Cook
I call this beauty Le Frenchy Double, because it’s got a double helping of Dijon mustard. If you can, go with a nice soft brioche style bun and ask your local butcher to grind up some brisket for your patties, it will make a world of difference. It may look and sound simple, but trust me, simple is best and bloody delicious.
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600g Quality Mark beef mince
4 brioche burger buns
halved and toasted
halved and thinly sliced
Heat a tablespoon of olive oil and butter in a sauté pan on a low-medium heat. Add the onion and cook for 15 minutes, stirring frequently until soft, translucent and beginning to caramelise.
Remove and set aside. (The onions can be made a day ahead kept in the fridge and be reheat when required.)