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OUR BRIE BEEF Burger

05 Mar , 2021

BEFORE YOU GET GOING

Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.

Ingredients & Preparations

800g Potato (rinsed & cut into wedges -skin on)

8 Bacon strips

Smoked Tomato Sauce ( 60 ml All Gold tomato sauce and 10ml Smoked Paprika)

2 Red Onion (peeled & thinly sliced)

125g Cranberry Jelly

125g Brie Cheese (sliced)

4 Hamburger Buns (halved)

4 Farmer Duan Beef Patties

2 Plum Tomato (thinly sliced into rounds)

160g Green Leaves (rinsed & roughly shredded)

Cooking Oil

Salt & Pepper


ROAST THE WEDGES

Preheat the oven to 200°C. Spread out the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 40-45 minutes until cooked through and golden, shifting halfway.  

BUNS

Butter the halved burger buns (optional)  and set aside.

FRY THE FARMER DUAN BURGER PATTIES

Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the burger patties for 2-3 minutes per side until browned and cooked through. (This will yield a medium-rare result.) Remove from the pan and set aside to rest for a few minutes before serving. Place the bun halves in the hot oven, cut-side up, for 2 minutes until the cheese starts to melt and the bread is warmed through. Remove from the oven.

LOAD UP AND INDULGE!

Place the patty on top of a bun half, layer with the shredded green leaves, 2 pieces of bacon, tomato rounds and brie cheese. Dollop with the cranberry jelly. Close it all up with the other half of the bun. Repeat with each bun. Pile the roast potato wedges on the side and serve with some smoked tomato sauce dipping

PRODUCTS:

 

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