Recipe for Classic Cheese Burgers, toasted buns topped with slaw, a rosemary patty and sweet potato chips…

4 sweet potatoes – skin on, cut into thick chips
10g fresh rosemary – pick off leaves
1 red onion – slice very thinly
2 tbsp balsamic vinegar
1 lemon
1 tsp Dijon mustard
6 tbsp Dijon mustard
1/4 cabbage – slice thinly
10g fresh basil – remove leaves & slice thinly
600g beef mince
60g grated mozzarella
4 portuguese rolls
2 tomatoes – slice thinly (1cm)
80g rocket
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to

Pickled onion: Mix together the red onion slices, balsamic vinegar and salt. Set aside. Stir every so often.

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Sweet potatoes: Place the chips on a tin foil lined baking tray with a drizzle of olive oil. Sprinkle HALF the rosemary leaves over the sweet potatoes. Roast in the oven for 30-35 minutes until golden and crispy.

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.

Slaw: Mix together Dijon mustard, mayonnaise and a squeeze of lemon juice to loosen. Mix in the cabbage and basil and season with salt and pepper.

Rosemary patties: Season the beef mince generously with salt and pepper. Chop the REST of the rosemary leaves finely and mix it in with the mince. Use your hands to shape the mince into patties (1 per person). Place a large pan on medium-high heat. Add drizzle of olive oil and when hot, add the patties (no overlapping). They should sizzle when they hit the pan (if the pan is hot enough). Cook the patties for about 4 to 6 minutes per side. Make sure they are nicely browned and cooked through. Remove them from the pan, scatter over the grated mozzarella and place them on a tin foil lined baking tray. Cook in the oven for 3-5 minutes until the cheese has melted, then remove from the oven.

Portuguese rolls: Place the rolls in the oven and cook for 5-10 minutes until golden and crusty. Remove them from the oven and slice in half. Place a pan on high heat and dry toast the rolls for 30 seconds to a minute.

Serve by topping the bottom half of the toasted bun with the slaw, rocket leaves, tomato slices, the rosemary patty and the pickled onion.

Top with the other half of the roll and serve the sweet potato chips on the side.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.