Green olive cheeseburgers with slow-cooked onions

Name: Green olive cheeseburgers with slow-cooked onions
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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; To finish; 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

Published: 19 Sep 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min, hob time 40 min, plus chilling

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Ingredients

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

To finish

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

Method

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.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

Calories: 701kcals
Fat: 46.6g (17.2g saturated)
Protein: 38.9g
Carbohydrates: 29.9g (9.1g sugars)
Fibre: 3.6g
Salt: 2.3g

delicious. tips

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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Green olive cheeseburgers with slow-cooked onions

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