Ingredients

  • Brown onions 4
  • Salted French butter 25g
  • Canola oil 2 tbsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • Brown sugar 2 tsp
  • Balsamic glaze 2 tsp
  • Cornichons 2 tbsp
  • Capers 1 tbsp
  • Kewpie mayonnaise 125g
  • Cornichon pickling water 2 tsp
  • Dijon mustard 1 tbsp
  • Gherkins 100g
  • SpinneysFOOD Ultimate Beef Burger patties 4
  • SpinneysFOOD Black Pepper ½ tsp
  • Raclette cheese 8 slices
  • SpinneysFOOD Brioche Burger Buns 4
  • French butter 2 tbsp
  • Boston lettuce, core removed 1
  • Smoked paprika ½ tsp

Nutrition (Per serving)

  • Calories 1058
  • Fat 66.6g
  • Saturates 15.4g
  • Protein 44.2g
  • Carbs 66.6g
  • Sugars 18.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tiffany Eslick’s bone marrow and raclette fondue burger

French 30 Mins Prep · 45 Mins Cook

  1. Peel and finely slice the onions.
  2. 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.
  3. 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.
  4. Heat a large cast-iron pan over a medium-high heat or set a gas BBQ to high.
  5. 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.
  6. Thinly slice the gherkins.
  7. Meanwhile, halve the buns, brush the insides with French butter and toast on the grill for 2 minutes.
  8. 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.
  9. Close the burgers. Using toothpicks, skewer the cornichons then hold each burger together with a toothpick. Serve immediately.

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