What are the main ingredients in Brie & Cranberry Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

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! 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. 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).

What should be prepared from my kitchen to make Brie & Cranberry Beef Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Brie & Cranberry Beef Burger

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.

Brie & Cranberry Beef Burger

with herby potato wedges & That Mayo

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beef
Brie Cheese
Burger Bun
Burger Buns
Cranberry Jam
Free-range Beef Patties
Free-range Beef Patty
Green Leaves
NOMU Provençal Rub
Onion
Onions
Potato
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

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!

Potato - 200g
NOMU Provençal Rub - 5ml
Onion - 1
Brie Cheese - 30g
Green Leaves - 20g
Balsamic Vinegar - 15ml
Free-range Beef Patty - 1
Burger Bun - 1
Cranberry Jam - 30ml
That Mayo (Original) - 40ml

Download the Recipe

Serves 2

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!

Potato - 400g
NOMU Provençal Rub - 10ml
Onion - 1
Brie Cheese - 60g
Green Leaves - 40g
Balsamic Vinegar - 30ml
Free-range Beef Patties - 2
Burger Buns - 2
Cranberry Jam - 60ml
That Mayo (Original) - 80ml

Download the Recipe

Serves 3

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!

Potato - 600g
NOMU Provençal Rub - 15ml
Onions - 2
Brie Cheese - 90g
Green Leaves - 60g
Balsamic Vinegar - 45ml
Free-range Beef Patties - 3
Burger Buns - 3
Cranberry Jam - 90ml
That Mayo (Original) - 125ml

Download the Recipe

Serves 4

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!