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Clover Burger with Camembert and Caramelised Onions

Burgers

Clover Burger with Camembert and Caramelised Onions
 
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 20 minutes
Cooking: 30 minutes
 
INGREDIENTS
 
Caramelized onions
1 Tbsp olive oil
4 medium onions, thinly sliced
2 red chillies, pitted and finely chopped
1 Granny Smith (green) apple, peeled and grated
180 red wine vinegar
1 cup brown sugar
1 stick cinnamon
1 cup water
salt and pepper to taste
 
Burger
4 rashers bacon
800 g lean beef mince (preferably rump)
40 ml olive oil
1 tsp Worcestershire sauce
½ tsp Tabasco (optional)
2 small eggs, lightly beaten
salt and pepper to taste
 
Toppings
4 soft burger buns
4 Tbsp Clover Classic Fat Spread
large handful rocket leaves
2 ripe tomatoes, sliced
125 g Camembert cheese, sliced
balsamic reduction 
Chips, to serve
 
METHOD
 
Caramelised onions
Heat the oil in a medium saucepan and sauté the onions until soft.
Add the chillies and apple and fry for 2 minutes.
Add the rest of the ingredients, except the salt and pepper, and bring to a boil. Lower the heat and simmer while stirring until sticky and looks like a jam. 
Remove from the heat, remove cinnamon stick and season with salt and pepper. 
 
Burger
Fry the bacon until cooked (not crispy), then cut into pieces.
Place the bacon pieces in a mixing bowl, add the mince, olive oil, Worcestershire sauce, Tabasco and eggs, season with salt and pepper and mix well.
Divide the burger mix into 4 even-sized balls and shape into patties. For the best result allow the patties to sit in the fridge for at least an hour before cooking.
Grill the patties in a heavy cast iron pan with a little oil until done to the degree you prefer them.
Cut the buns in half and grill them on one side in the cast iron pan.
 
To assemble your burger: Spread the buns with the Clover Classic Fat Spread. Put some rocket leaves onto the bottom halves of the buns, followed by the tomato slices. Place the burger patties on top, then the slices of camembert and spoon some of the caramelised onions on top. Drizzle with balsamic reduction, then close the burger with the bun tops.
Serve with chips.

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