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Beef Burger with Caramelised Onions and Dijon Mustard

Le Frenchy Double Burger

4

Serves

15 mins

Prep Time

30 mins

Cook Time

Marty Shanahan - The Backyard Cook

Recipe author

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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Burger,

Beef,

Barbecue,

Mince,

Lunch,

Dinner,

Ingredients

Burger Patties

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600g Quality Mark beef mince

i

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olive oil

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salt

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plain flour

To Assemble

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4 brioche burger buns

halved and toasted

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Dijon mustard

Caramelised Onions

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2 onion

halved and thinly sliced

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olive oil

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butter

Method

Onions

Patties

To Cook

To Assemble

1

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.

2

Remove and set aside. (The onions can be made a day ahead kept in the fridge and be reheat when required.)

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