Raclette melts beautifully. Pairing this with a salty and buttery bone marrow patty is an ideal combo. Tiff added paprika for smokiness and pickles for sourness and to cut through the meat’s fat
|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and finely slice the onions.
In a deep pan, heat the butter and oil. Add the onions and cook on a low heat, stirring frequently. Once softened add ½ tsp of salt and sugar. Cook gently, stirring to make sure the bottom doesn’t catch, for 20-30 minutes or until onions are soft but still hold shape. Finish by stirring in the balsamic, taste for seasoning and cool completely.
For the mustard mayo, finely dice the cornichons and capers. In a medium-sized mixing bowl, add the mayonnaise, diced cornichons, diced capers, cornichon pickling water and Dijon mustard. Combine using a whisk and cover with cling film and refrigerate.
Heat a large cast-iron pan over a medium-high heat or set a gas BBQ to high.
Season the burger patties on both sides with the remaining salt and the pepper and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 2 slices of raclette cheese on each patty, close the grill and allow the cheese to melt.
Thinly slice the gherkins.
Meanwhile, halve the buns, brush the insides with French butter and toast on the grill for 2 minutes.
To assemble, divide the mayo between the buns and spread to evenly cover the base. Place 2 lettuce leaves on each bun and top with the patty. Sprinkle some smoked paprika over the cheese. Divide the gherkin slices between the patties and top with 1-2 tbsp of the caramelised onions.
Close the burgers. Using toothpicks, skewer the cornichons then hold each burger together with a toothpick. Serve immediately.