A browned burger bun is topped with fresh green leaves, a juicy beef patty, caramelised onion, and sweet chilli sauce. Sided with crispy baby potato wedges. So easy to make and always a crowd pleaser!
Caramelised Onion Beef Burger
Caramelised Onion Beef Burger
with mini potato wedges
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Beef
- Beef Burger Patties
- Beef Burger Patty
- Burger Bun
- Burger Buns
- Green Leaves
- Onion
- Onions
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FRY THE PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
SWEET CHILLI SAUCE
In a small bowl, loosen the sweet chilli sauce with water in 5ml increments until drizzling consistency. Set aside.
TOAST THE BUNS
Return the pan, wiped down, to medium heat. Halve the burger bun and spread butter (optional) or oil over the cut-side. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
STACK ‘EM!
Top the bottom burger bun with the shredded green leaves, the patty, the caramelised onion, and ½ the sweet chilli sauce. Side with the roasted mini wedges and the remaining sweet chilli for dunking!
Baby Potatoes - 200g
Onion - 1
Beef Burger Patty - 1
Sweet Chilli Sauce - 20ml
Burger Bun - 1
Green Leaves - 20g
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FRY THE PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
SWEET CHILLI SAUCE
In a small bowl, loosen the sweet chilli sauce with water in 5ml increments until drizzling consistency. Set aside.
TOAST THE BUNS
Return the pan, wiped down, to medium heat. Halve the burger buns and spread butter (optional) or oil over the cut-side. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
STACK ‘EM!
Top the bottom burger buns with the shredded green leaves, the patties, the caramelised onion, and ½ the sweet chilli sauce. Side with the roasted mini wedges and the remaining sweet chilli for dunking!
Baby Potatoes - 400g
Onion - 1
Beef Burger Patties - 2
Sweet Chilli Sauce - 40ml
Burger Buns - 2
Green Leaves - 40g
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FRY THE PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
SWEET CHILLI SAUCE
In a small bowl, loosen the sweet chilli sauce with water in 5ml increments until drizzling consistency. Set aside.
TOAST THE BUNS
Return the pan, wiped down, to medium heat. Halve the burger buns and spread butter (optional) or oil over the cut-side. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
STACK ‘EM!
Top the bottom burger buns with the shredded green leaves, the patties, the caramelised onion, and ½ the sweet chilli sauce. Side with the roasted mini wedges and the remaining sweet chilli for dunking!
Baby Potatoes - 600g
Onions - 2
Beef Burger Patties - 3
Sweet Chilli Sauce - 60ml
Burger Buns - 3
Green Leaves - 60g
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FRY THE PATTIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
SWEET CHILLI SAUCE
In a small bowl, loosen the sweet chilli sauce with water in 5ml increments until drizzling consistency. Set aside.
TOAST THE BUNS
Return the pan, wiped down, to medium heat. Halve the burger buns and spread butter (optional) or oil over the cut-side. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
STACK ‘EM!
Top the bottom burger buns with the shredded green leaves, the patties, the caramelised onion, and ½ the sweet chilli sauce. Side with the roasted mini wedges and the remaining sweet chilli for dunking!
Baby Potatoes - 800g
Onions - 2
Beef Burger Patties - 4
Sweet Chilli Sauce - 80ml
Burger Buns - 4
Green Leaves - 80g
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