Name: The F&HE burger
Yield: 6
Ingredients: Burger patty; 200g pork mince; 200g lamb mince; 200g beef mince; salt and freshly ground black pepper, to taste; 4 garlic cloves, finely chopped; 45ml (3 tbsp) fresh oregano, chopped; 2 large eggs, lightly beaten; 100g Parmesan, freshly grated; ½ onion, finely chopped; 45ml (3 tbsp) olive/avocado oil; Dressing; 150ml good-quality mayonnaise; 5ml (1 tsp) ground paprika; Roast peppers; 4 red peppers; 125ml (½ cup) olive/avocado oil; 2 garlic cloves, finely chopped; 5ml (1 tsp) red wine vinegar; salt and freshly ground black pepper, to taste; Caramelised onions; 2 red onions, finely sliced; 100g sugar; 6 large sesame burger buns, halved; fresh wild rocket; 150g provolone, sliced; 1 avocado, thinly sliced

The F&HE burger is our idea of a perfect hamburger. Who could ever resist a robust combination of tender meats, tangy dressing, and delicious garnish?

Print Recipe

The F&HE burger

Serves: 6

Cooking Time: 1 hr 30 mins

Ingredients

Burger patty
200g pork mince
200g lamb mince
200g beef mince
salt and freshly ground black pepper, to taste
4 garlic cloves, finely chopped
45ml (3 tbsp) fresh oregano, chopped
2 large eggs, lightly beaten
100g Parmesan, freshly grated
½ onion, finely chopped
45ml (3 tbsp) olive/avocado oil
Dressing
150ml good-quality mayonnaise
5ml (1 tsp) ground paprika
Roast peppers
4 red peppers
125ml (½ cup) olive/avocado oil
2 garlic cloves, finely chopped
5ml (1 tsp) red wine vinegar
salt and freshly ground black pepper, to taste
Caramelised onions
2 red onions, finely sliced
100g sugar
6 large sesame burger buns, halved
fresh wild rocket
150g provolone, sliced
1 avocado, thinly sliced

Instructions

For the patties, mix all the ingredients together until well combined. Wet your hands and divide the mince meat mixture into 6 balls. Flatten the balls slightly and place them on an oven tray lined with baking paper. Leave to rest for about 20 minutes.

For the dressing, mix the mayonnaise and paprika together and set aside.

Preheat the oven grill.

For the roast peppers, prick each pepper all over with a needle and place them on an oven tray lined with baking paper. Drizzle with 45ml (3 tbsp) of the oil. Place the tray on the middle shelf of the oven and grill the peppers until the skin is charred, about 30 minutes. Place in a plastic bag and leave to sweat for a few minutes. Peel and seed under cold running water and drain well. Slice the peppers thinly, place in a bowl with the remaining ingredients and mix well to combine. Refrigerate until ready to use.

For the caramelised onions, heat a pan and fry the onions and sugar, stirring continuously until the sugar has dissolved and the onions are caramelised, about 20 minutes. Set aside.

Preheat the oven to 180°C.

Heat a griddle pan to hot and grill the patties until just browned on the outside. Transfer to a baking tray and finish them in the oven until cooked through, about a further 20 minutes.

To serve, spread half of each bun with the dressing and top with a few rocket leaves. Place a burger patty on top, then a slice of provolone, a spoonful of roast peppers, a pile of caramelised onionsand finally a few slices of avocado. Place the other half of the bun on top and eat with your hands.