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Beef burger with blue cheddar and dill pickles

You'll need

1 white onion 800 gm minced beef 4 bread rolls 1 tbsp olive oil 100 gm blue-vein cheddar, sliced (see note) 4 baby cos lettuce leaves, torn 1 vine-ripened tomato, thinly sliced 1 avocado, thinly sliced 2 dill-pickled cucumbers, thinly sliced To serve: tomato or barbecue sauce


  • 01
  • Preheat oven to 150C. Grate half the onion into a bowl, add beef, season to taste and mix well to combine. Form into four patties and set aside. Thinly slice remaining onion and set aside.
  • 02
  • Place rolls in oven to heat through. Meanwhile, heat oil in a non-stick ovenproof frying pan over medium heat until hot. Add patties and turn occasionally until cooked medium (8-10 minutes). Top with cheese slices, transfer to oven and cook until cheese melts (2-4 minutes).
  • 03
  • Meanwhile, halve rolls and layer lettuce, tomato, avocado, dill-pickled cucumber and reserved onion on bottom halves. Top with burger and serve with sauce to the side.
Note Blue-vein cheddar is available from select delicatessens and cheese stores. If unavailable, substitute cheddar or blue cheese or a combination of both.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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