Farmers' Market Burger

    58 minutes

    These gourmet beef burgers are cooked on the barbecue and served with a garlic aioli, pickled red onions, goat cheese, heirloom tomatoes and rocket.

    1 person made this

    Serves: 6 

    • Seasoning mixture
    • 2/3 cup sea salt
    • 30g dried porcini mushrooms
    • 2 teaspoons dried thyme
    • 2 teaspoons garlic granules
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon chilli flakes
    • Aioli
    • 2 egg yolks
    • 1/2 lemon, juiced
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon finely chopped fresh dill
    • 3/4 cup canola oil
    • 1/4 cup olive oil
    • Pickled red onions
    • 450g red onions, sliced into half moons
    • 1/2 cup red wine vinegar
    • 2 teaspoons sugar
    • salt and freshly ground black pepper to taste
    • Burgers
    • 6 brioche burger buns, halved
    • 900g beef mince
    • 255g crumbled goat cheese
    • 12 slices heirloom tomatoes
    • 60g rocket

    Preparation:35min  ›  Cook:8min  ›  Extra time:15min  ›  Ready in:58min 

    1. Combine sea salt, porcini mushrooms, thyme, garlic granules, 1 teaspoon black pepper and chilli flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
    2. To make the aioli: Combine egg yolks, lemon juice, garlic and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
    3. Combine sliced red onions, red wine vinegar, sugar, salt and pepper in an airtight container. Let marinate, at least 15 minutes.
    4. Preheat an outdoor barbecue for medium heat and lightly oil the grate.
    5. Spread brioche burger buns on the barbecue and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
    6. Shape beef mince into 6 large patties. Sprinkle seasoning mixture generously over both sides.
    7. Increase barbecue heat to high. Cook patties until browned and cooked to your liking, about 4 minutes per side.
    8. Place 1 cooked burger on the bottom of each toasted brioche bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions and some rocket. Cover with top half of the bun.

    Cook's Notes:

    Leftover seasoning mix can be stored in an airtight container for up to 6 months. Use on burgers, steaks, pork chops or chicken breasts.

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