Nutty, salty and slightly sharp, Comté cheese melts and crisps well, resulting in an irresistibly crunchy layer to this wagyu beef burger. Onion soubise adds a subtle caramelisation
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1295 |
| Fat | 97.3g |
| Saturates | 39.3g |
| Protein | 43.4g |
| Carbs | 57.5g |
| Sugars | 23g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the pink sauce ingredients together and set aside.
To make the onion soubise, peel and finely slice the onions. Place a large pot over low heat and melt the butter. Add in the onions and sauté, stirring until golden, for approx 25-30 minutes. Add in the thyme and season with ½ tsp of salt. After 5 minutes, stir in the brown sugar and cook for a further 5 minutes before adding in the stock. Allow to simmer for a further 5 minutes. Cool, then place in a blender and blitz until smooth and creamy.
Heat a large cast-iron pan over medium-high heat or heat a gas BBQ to high.
Season the burger patties on both sides and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 50g of Comté cheese on each patty, close the grill and allow the cheese to melt.
Meanwhile, halve the potato buns (or SpinneysFOOD Brioche Burger Buns) and spread each half with pink sauce.
Break the lettuce head into leaves and slice the plum tomatoes.
Place 1 -2 lettuce leaves on each of the burger bases. Top with the patties, 1-2 tbsp of the onion soubise, and the tomato slices.
Close the burgers and serve immediately.
