Brie beef burger
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.
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 Beef Patties from our farmers
2 Plum Tomato (thinly sliced into rounds)
160g Green Leaves (rinsed & roughly shredded)
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.
Butter the halved burger buns (optional) and set aside.
FRY THE 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