Ingredients
For the burger patty:
-
Minced beef- 15%vl 950 g
-
Egg 46 g
-
Salt 5 g
For the fire roasted peppers:
-
Vegetable oil 50 ml
-
Ramiro red peppers 1 kg
For the roasted onion mayonnaise:
-
Onions 400 g
To cook and serve:
-
Brioche Bun 10 pc
-
Rocket 200 g
-
Provoleta Cheese 250 g
Preparation
-
For the burger patty:
- Take the beef mince and mix together with the egg and salt.
- Take into 10 even sized balls and press into a ring mould to the desired diameter.
-
For the fire roasted peppers:
- Lightly oil the peppers and place on a hot charcoal grill, use either a blow torch or gas grill if charcoal is not possible.
- Allow each side to scorch and blacken.
- When fully blackened put the peppers into a stainless steel bowl and cover with cling film.
- Allow them to cool for 30 min.
- Remove the cling film and gently rub the skins off the peppers.
- When all the skins have been removed, take off the stalk and remove the seeds from the inside.
-
For the roasted onion mayonnaise:
- Place the unpeeled onions onto a hot charcoal grill and allow to blacken all over.
- Remove from the heat and allow to cool.
- Peel off the blackened layer then roughly chop.
- Fold into the HELLMANN'S Real Mayonnaise.
-
To cook and serve:
- Wash and dry the rocket.
- Grill the burger patty to the desired temperature.
- When the burger is cooked and is resting, grill the bun.
- Place the caramelised onion mayonnaise on the base of the bun and add the rocket on top.
- Place the burger patty on top then add on the provoleta cheese and fire roasted peppers.
- Top with the burger bun lid.
