eCook Meal
Brie & Cranberry Beef Burger
with herby potato wedges & That Mayo
We’ve taken what everyone usually goes for first on a cheeseboard and turned it into a deliciously addictive beef burger. Oozy melted brie cheese cover a juicy, free-range burger patty, which is stacked on a buttered bun. A smear of sweet-tart cranberry jam, fresh greens & caramelised onion complete this brie-lliant burger.
Serving guide
Choose your portion size.
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice ½ the Onion. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the balsamic vinegar and simmer until thickened. Remove from the pan, season, and cover.
BRIE-COVERED Beef PATTY
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Beef patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, top with the brie slices, and place on the roasting tray with the Potato wedges (or a separate tray, if necessary). Bake until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patty is in the oven, halve the burger bun and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger bun, cut-side up, on a plate. Smear with the cranberry jam. Top with the rinsed green leaves, the cheesy patty, and the caramelised Onion. Side with the Potato wedges and the mayo for dunking. Cheers, Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice the Onion. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the balsamic vinegar and simmer until thickened. Remove from the pan, season, and cover.
BRIE-COVERED Beef PATTIES
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, top with the brie slices, and place on the roasting tray with the Potato wedges (or a separate tray, if necessary). Bake until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patties are in the oven, halve the burger buns and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Smear with the cranberry jam. Top with the rinsed green leaves, the cheesy patty, and the caramelised Onion. Side with the Potato wedges and the mayo for dunking. Cheers, Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice 1½ the onions. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the balsamic vinegar and simmer until thickened. Remove from the pan, season, and cover.
BRIE-COVERED Beef PATTIES
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Beef patties until browned and cooked to your preference, 3-4 minutes per side. You might have to do this step in batches. Remove from the pan, top with the brie slices, and place on the roasting tray with the Potato wedges (or a separate tray, if necessary). Bake until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patties are in the oven, halve the burger buns and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Smear with the cranberry jam. Top with the rinsed green leaves, the cheesy patty, and the caramelised Onion. Side with the Potato wedges and the mayo for dunking. Cheers, Chef!
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
A CUT ABOVE THE REST
Peel and thinly slice the onions. Cut the brie into slices. Rinse the green leaves.
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the balsamic vinegar and simmer until thickened. Remove from the pan, season, and cover.
BRIE-COVERED Beef PATTIES
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Beef patties until browned and cooked to your preference, 3-4 minutes per side. You might have to do this step in batches. Remove from the pan, top with the brie slices, and place on the roasting tray with the Potato wedges (or a separate tray, if necessary). Bake until the cheese is slightly melted, 2-3 minutes.
BUTTER ‘EM UP
While the patties are in the oven, halve the burger buns and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
BURGER NIGHT!
Place the burger buns, cut-side up, on a plate. Smear with the cranberry jam. Top with the rinsed green leaves, the cheesy patty, and the caramelised Onion. Side with the Potato wedges and the mayo for dunking. Cheers, Chef!
Shopping
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Frequently Asked Questions
What is the preparation time for Brie & Cranberry Beef Burger?
The preparation time for Brie & Cranberry Beef Burger with herby potato wedges & That Mayo is between 15 and 30 minutes.
What is the total time required to make Brie & Cranberry Beef Burger with herby potato wedges & That Mayo?
The total time required to make Brie & Cranberry Beef Burger with herby potato wedges & That Mayo is between 40 and 55 minutes.
How many servings does Brie & Cranberry Beef Burger provide?
4 servings
What are the main ingredients in Brie & Cranberry Beef Burger?
Balsamic Vinegar, Beef, Beef Patty, Brie Cheese, Burger Bun, Cranberry Jam, Green Leaves, NOMU Provençal Rub, Onion, Potato, That Mayo (Original)
What is the nutritional information of Brie & Cranberry Beef Burger?
Calories: 1272, Carbs: 134 grams, Fat: grams, Protein: 45.5 grams, Sugar: 31.1 grams, Salt: 984 grams
How do I prepare Brie & Cranberry Beef Burger?
BRIE-COVERED BEEF PATTIES: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the beef patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan, top with the brie slices, and place on the roasting tray with the potato wedges (or a separate tray, if necessary). Bake until the cheese is slightly melted, 2-3 minutes. WONDERFUL WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SWEET, SILKY ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the balsamic vinegar and simmer until thickened. Remove from the pan, season, and cover. A CUT ABOVE THE REST: Peel and thinly slice the onion. Cut the brie into slices. Rinse the green leaves. BURGER NIGHT!: Place the burger buns, cut-side up, on a plate. Smear with the cranberry jam. Top with the rinsed green leaves, the cheesy patty, and the caramelised onion. Side with the potato wedges and the mayo for dunking. Cheers, Chef! BUTTER ‘EM UP: While the patties are in the oven, halve the burger buns and spread butter over the cut-side or brush with oil. Return the pan, wiped down, to a medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
What should be prepared from my kitchen to make Brie & Cranberry Beef Burger?
Balsamic Vinegar, Beef, Beef Patty, Brie Cheese, Burger Bun, Cranberry Jam, Green Leaves, NOMU Provençal Rub, Onion, Potato, That Mayo (Original)
How many calories does Brie & Cranberry Beef Burger have?
1272 calories
How much fat content does Brie & Cranberry Beef Burger have?
grams