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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:

To cook and serve:

  • Brioche Bun 10 pc
  • Rocket 200 g
  • Provoleta Cheese 250 g
  1. 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.
  2. 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.

  3. 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.
  4. 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.
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