This recipe is a definite winner when you’re looking for something fast and easy, and in the same way super tasty and heart-warming.
This delicious recipe is courtesy of Sipho Dlamini, owner of the fantastic Smoke & Grill restaurant in Eswatini
750 g freshly ground beef
120 g blue cheese
120 gr of Black Mamba Green Papaya Chutney
Salt, pepper and paprika to taste
1 medium egg
6 burger buns
For the caramelised onions:
1 large red onion
1 Tbs butter
1 Tbs olive oil
1 cup red wine
1 Tbs red wine vinegar
1 Tbs sugar
Salt to taste
Make the burgers at least an hour before you want to cook them. Divide the mince into 4 portions, add one egg (if you want the patties to be more firm) and a pinch of salt, paprika and pepper. Work each ball in your hands for a few minutes to melt the fat and mould them into a relatively smooth, round patty. Make them slightly bigger than your bun, as they will shrink when cooked.
Pop them on a tray, cover and chill in the fridge.
When you’re ready to cook your burgers, caramelise the red onions and crumble the blue cheese into chunks, and leave everything to one side.
Preheat your grill to high. Pop a large non-stick frying pan over a medium heat and add a drizzle of oil to the pan.
Fry the burgers for around 4 minutes on each side if you like them pink in the middle, or longer if you prefer them fully cooked, seasoning the patties with salt and black pepper as you cook them.
Halve and toast the buns under the grill or on a hot griddle, then line them up on a board ready to go.
When the burgers are cooked, top each with the blue cheese and pop under the grill for a couple of minutes until nice and oozy. Add the caramelised onions and to finalise a generous dollop of Black Mamba Green Papaya Chutney.
Squish the bun tops on and serve straight away.
How to caramelise the red onions
- Thinly slice a red onion (with the grain of the onion)
- In a large sauté pan, add the butter and the olive oil and melt over medium heat.
- Add the red onions and sprinkle with salt.
- Cook the onions until soft and the pan starts to dry out- about 5 minutes.
- Add the wine to the dry pan, and scrape the browned bits up. Continue to cook on low heat another 15 minutes. Whenever the pan gets dry, add ¼ cup of water.
- After the onions have been cooking about 20 minutes, add the vinegar and sugar and cook another 5 minutes. The pan should be dry.
- Scrape all of the onions into a bowl and refrigerate until ready to use.