Are you ready to make the OG of burgers? A crowd-pleaser of note, so be sure to save this one under your favourites! A beef patty with a slice of melty cheese lays on top of a toasted bun and is finished off with all trimmings – bright tomato rounds, tangy gherkins and fresh green leaves. Sided with classic roasted potatoes and tomato sauce for dunking. You’ll thank us later!
Cheesy Beef Burger
Cheesy Beef Burger
with BBQ sauce & roasted potatoes
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- BBQ Sauce
- Beef
- Beef Patties
- Beef Patty
- Burger Bun
- Burger Buns
- Cheddar Cheese
- Gherkins
- Green Leaves
- Potato
- Tomato
- Tomato Sauce
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
ROASTED CHUNKS
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Rinse the tomato and slice into rounds. Drain and thinly slice the gherkins. Rinse the green leaves and roughly shred.
TOASTY BUN
Halve the burger bun and spread butter over the cut-side or brush with oil. Place a pan over a medium heat. When hot, place the halved bun, cut-side down, in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving.
PATTY TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the patty for 3-4 minutes per side until browned (this time frame will yield a medium-rare result). In the final 1-2 minutes, baste with the BBQ sauce and top the patty with the cheese slice. On completion, the cheese should be melted. Cover the pan with a lid if the cheese doesn’t melt. Remove from the pan on completion and set aside to rest for a few minutes before serving.
BURGER NIGHT!
Smear ½ the tomato sauce on the bottom bun half. Top with the shredded leaves, the tomato rounds, the BBQ patty, and the sliced gherkins. Close up with the other bun half. Serve the roast potatoes on the side with the remaining tomato sauce for dunking and any remaining filling… Mmm!
Potato - 200g
Tomato - 1
Gherkins - 25g
Green Leaves - 20g
Burger Bun - 1
Beef Patty - 1
BBQ Sauce - 20ml
Cheddar Cheese - 1 slice
Tomato Sauce - 40ml
ROASTED CHUNKS
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Rinse the tomato and slice into rounds. Drain and thinly slice the gherkins. Rinse the green leaves and roughly shred.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over a medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving.
PATTY TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned (this time frame will yield a medium-rare result). In the final 1-2 minutes, baste with the BBQ sauce and top each patty with a cheese slice. On completion, the cheese should be melted. Cover the pan with a lid if the cheese doesn’t melt. Remove from the pan on completion and set aside to rest for a few minutes before serving.
BURGER NIGHT!
Smear ½ the tomato sauce on the bottom bun half. Top with the shredded leaves, the tomato rounds, the BBQ patty, and the sliced gherkins. Close up with the other bun half. Serve the roast potatoes on the side with the remaining tomato sauce for dunking and any remaining filling… Mmm!
Potato - 400g
Tomato - 1
Gherkins - 50g
Green Leaves - 40g
Burger Buns - 2
Beef Patties - 2
BBQ Sauce - 40ml
Cheddar Cheese - 2 slices
Tomato Sauce - 85ml
ROASTED CHUNKS
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Rinse the tomatoes and slice into rounds. Drain and thinly slice the gherkins. Rinse the green leaves and roughly shred.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over a medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving.
PATTY TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned (this time frame will yield a medium-rare result). In the final 1-2 minutes, baste with the BBQ sauce and top each patty with a cheese slice. On completion, the cheese should be melted. Cover the pan with a lid if the cheese doesn’t melt. Remove from the pan on completion and set aside to rest for a few minutes before serving.
BURGER NIGHT!
Smear ½ the tomato sauce on the bottom bun half. Top with the shredded leaves, the tomato rounds, the BBQ patty, and the sliced gherkins. Close up with the other bun half. Serve the roast potatoes on the side with the remaining tomato sauce for dunking and any remaining filling… Mmm!
Potato - 600g
Tomatoes - 2
Gherkins - 75g
Green Leaves - 60g
Burger Buns - 3
Beef Patties - 3
BBQ Sauce - 60ml
Cheddar Cheese - 3 slices
Tomato Sauce - 125ml
ROASTED CHUNKS
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
Rinse the tomatoes and slice into rounds. Drain and thinly slice the gherkins. Rinse the green leaves and roughly shred.
TOASTY BUN
Halve the burger buns and spread butter over the cut-side or brush with oil. Place a pan over a medium heat. When hot, place the halved buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving.
PATTY TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the patties for 3-4 minutes per side until browned (this time frame will yield a medium-rare result). In the final 1-2 minutes, baste with the BBQ sauce and top each patty with a cheese slice. On completion, the cheese should be melted. Cover the pan with a lid if the cheese doesn’t melt. Remove from the pan on completion and set aside to rest for a few minutes before serving.
BURGER NIGHT!
Smear ½ the tomato sauce on the bottom bun half. Top with the shredded leaves, the tomato rounds, the BBQ patty, and the sliced gherkins. Close up with the other bun half. Serve the roast potatoes on the side with the remaining tomato sauce for dunking and any remaining filling… Mmm!
Potato - 800g
Tomatoes - 2
Gherkins - 100g
Green Leaves - 80g
Burger Buns - 4
Beef Patties - 4
BBQ Sauce - 80ml
Cheddar Cheese - 4 slices
Tomato Sauce - 160ml
Woolies Products in this dish
