Beef Burger with Caramelised Onions and Dijon Mustard
Le Frenchy Double Burger
4
Serves
15 mins
Prep Time
30 mins
Cook Time
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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High Iron
High Protein
Ingredients
Burger Patties
600g Quality Mark beef mince
i
olive oil
salt
plain flour
To Assemble
4 brioche burger buns
halved and toasted
Dijon mustard
Caramelised Onions
2 onions
halved and thinly sliced
olive oil
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).
Nutrition Information per Serving (312g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1829 kJ (437 kcal)
Protein
38.8g
Total Fat
16.6g
Saturated Fat
4.4g
Carbs
31.1g
Sugars
6.7g
Sodium
685mg
Iron*
3.9mg
* Percentage of recommended daily intake (Aust/NZ)
