Beef burger with caramelised onions and dijon mustard

Le Frenchy double burger

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.

Rate this recipe

High Iron

High Protein

Burger,

Beef,

Slow Cooked,

Mince,

Lunch,

Dinner

Ingredients

Burger Patties

600g Quality Mark beef mince

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

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).

Nutrition Information per Serving (312g)

This nutrition analysis is based on 4 serves.

Energy

1829kJ (437 kcal)

Protein

38.8g

Total Fat

16.6g

Saturated Fat

4.4g

Carbs