Green olive cheeseburgers with slow-cooked onions
- August 2017
- Serves 4
- Hands-on time 20 min, hob time 40 min, plus chilling
The sweet-salty combination of green olives and caramelised onions adds a lovely depth of flavour to this burger recipe. Plus, the monterey jack goes gloriously gooey when melted.
For a classic recipe, check out our ultimate beef burgers.
- 46.6g (17.2g saturated)
- 29.9g (9.1g sugars)
For the burgers
- 500g British 10% fat beef mince
- 75g pitted green olives, chopped
- 1 green chilli, deseeded, finely chopped
- 1 garlic clove, crushed
- 2 tsp cider vinegar
- 2 tsp soy/tamari sauce, plus extra to serve
- 1 tbsp wholegrain mustard
For the onions
- 2 red onions, sliced
- 2 tbsp olive oil
- Splash cider vinegar
- Olive oil for brushing
- 100g monterey jack cheese, sliced, or similar
- 4 brioche or sesame burger buns, halved and toasted
- 4 tbsp mayonnaise
- 1 little gem lettuce, separated into leaves, plus extra to serve
- Large handful pea shoots
- A few pickled jalapeño chillies
- Cook the onions with the oil in a frying pan over a low heat for 35 minutes (cover with a lid after 10 minutes). Add the cider vinegar and cook for 5 minutes more. Set aside (see Make Ahead).
- Meanwhile, mix the burger ingredients in a large mixing bowl and season with black pepper. Divide into 4 equal portions, then shape into patties and set aside on a plate or baking tray lined with non-stick baking paper. Chill in the fridge for 30 minutes to firm up.
- Heat a barbecue or griddle pan. Brush the burgers with a little oil, then cook for 4-5 minutes, pressing down with the back of a spatula. Turn and cook for 4-5 minutes or until done to your liking. Add the cheese for the final few minutes of the cooking time – put the lid on the barbecue or put the burgers under a hot grill to melt the cheese.
- Spread the toasted bun bases with mayo and add a lettuce leaf and some pea shoots. Top with a burger, a splash of soy/tamari sauce and the other half of the bun. Serve with the pickled jalapeños and extra lettuce leaves on the side.
Next time, use tangy feta or thin shavings of halloumi instead of monterey jack cheese.
Make the burgers up to 1 day ahead. Keep covered in the fridge; take out 30 minutes before cooking. Cook the onions up to a day ahead and chill, covered.
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