THE CHEESY BURGER BOMB – CHEESE-STUFFED ANGUS BEEF BURGER WITH SPECIAL BURGER SAUCE AND CRISPY FRIED ONIONS
600g Angus Reserve beef mince
4 cloves garlic, minced
¼ bunch thyme leaves
1 brown onion, very finely diced
1 tbsp extra virgin olive oil
½ cup breadcrumbs
2 egg yolks
sea salt flakes
freshly-ground black pepper
160g Gruyere cheese, cut into four pieces
½ cup aioli
2 tsp hot English mustard
4 cornichons, finely chopped
½ bunch dill finely chopped
2 cups plain flour
2 tsp smoked paprika
1 tsp garlic powder
1½ cups pale ale beer
1 red onion, thickly sliced in rings
vegetable oil, for deep-frying
cooking oil spray
4 slices burger cheese
charcoal burger buns, sweet gem lettuce, sweet mustard, pea sprouts and sliced gherkins, to serve
Combine the mince, garlic and thyme in a bowl and mix well. Sauté the onion in extra virgin olive oil for 5 minutes, until caramelised. Allow to cool, then mix with the mince, breadcrumbs and yolks. Season with salt and pepper, knead well, then form into four patties.
Cut a slice into the side of each burger pattie and insert a piece of Gruyere cheese, pinch to seal, then set aside. Combine the aioli, mustard, cornichons and dill in a bowl, then mix well.
Whisk 1½ cups flour with the spices and beer to make a batter, then season with salt. Toss the red onion slices in the remaining flour, separating the layers, dip in the batter, then fry in hot (180ºC) vegetable oil until crisp. Drain well on kitchen paper.
Sprinkle the burger patties with cooking oil, then cook on a hot ribbed grill for 8 minutes, turning several times, until firm to touch. Top each pattie with burger cheese to melt gently.
Top the burger bun bases with sweet gem lettuce, pea shoots, sweet mustard, burger patties, crispy onion rings, sliced gherkins and burger sauce.