Beef and Blue Cheese Burgers with Pomegranate Glazed Onions
Photography Josh Griggs.
The sweet/tart glazed onions pair beautifully with the rich beef patty and I love to serve them sandwiched between buttery brioche rolls.
Serves: 4
INGREDIENTS
Burgers
600 grams good beef mince
1 teaspoon very finely chopped rosemary
50 grams firm blue cheese, crumbled
2 teaspoons Worcestershire sauce
2 teaspoons American mustard
sea salt and black pepper
To assemble
Pomegranate Glazed Onions, recipe below
4 burger buns, halved, toasted and buttered
mayonnaise, sliced tomato, lettuce leaves, to serve
Pomegranate Glazed Onions
2 tablespoons olive oil
knob of butter
5 large onions, sliced ½cm thick
2 teaspoons very finely chopped rosemary
1 teaspoon sea salt
ground pepper
¼ cup pomegranate molasses
1/3 cup brown sugar
2 teaspoons soy sauce
2 cloves garlic, crushed
2 teaspoons wholegrain mustard
¼ teaspoon chilli flakes
METHOD
Burgers: Place all the ingredients in a large bowl and season generously with salt and pepper.
Mix until well combined, but don’t overwork or the burgers will be tough. I find using your hands is best for this.
Divide the meat into four portions then form into burgers the same size as the buns.
Cook on a preheated barbecue flat plate, or a grill pan over a medium high heat, for 4–5 minutes per side. Cooking time will depend on how thick the patties are.
To assemble: Spread the buns with mayonnaise then top with lettuce, tomato, a beef burger then a pile of onions. Add the tops and serve immediately.
Cooks tip: Make a small indentation in the middle of each raw burger patty with your fingertip. This helps ensure they cook through to the centre.
Pomegranate Glazed Onions
Heat the oil and butter in a large sauté pan over medium heat. Add the onions, rosemary and salt with a good grind of pepper. It will look like a mountain of onions but they reduce dramatically when cooked. Cover and cook, stirring occasionally, for 15 minutes until the onions are soft.
Uncover and add the remaining ingredients. Cook for a further 15 minutes or until the onions are well caramelised. If made ahead, remove the onions from the fridge and rewarm slightly to serve. Makes about 2 cups
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