Beef burger with caramelised onions and dijon mustard

Le Frenchy double burger

Serves

Prep Time

15 mins

Cook Time

30 mins

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.

Marty Shanahan - The Backyard Cook

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Ingredients

Burger Patties

600g Quality Mark beef mincei
olive oil
kosher 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

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).

Patties

Place the meat in a large bowl with a good pinch of salt, mix well and shape into four evenly-sized patties.

To Cook

Preheat a cast iron pan to a very high heat, then dust each patty with a small amount of flour and cook on one side for 3 minutes.

Dust the other side with flour, flip and cook for a further 2-3 minutes, or until cooked to your liking. The dusting of flour will help create a lovely crust to help seal in the juices.

Remove, cover and rest the patties for 5-6 minutes while you toast the sliced buns in the same pan.

To Assemble

Spread a heaped teaspoon of Dijon mustard on each toasted bun bottom, add the burger patty and a healthy spoonful of the onions. Finish with another heaped teaspoon of Dijon mustard on the top of the bun, place it on top and devour with joy!