recipes

Cheddar stuffed beef burgers with sweet potato fries and spiced mango chutney

Serves:

2022-06-11

Ingredients

For the burgers

  • 600g beef mince
  • ½ onion, finely chopped
  • 1 tsp garlic granules
  • 1 tsp fresh chopped rosemary or thyme
  • 2 tbsp. breadcrumbs
  • 1 egg yolk
  • 100g vintage cheese (Emborg)
  • 1-2 tbsp. olive oil
  • 4 brioche burger buns
  • Few salad leaves
  • 1 large tomato, sliced
  • 3 tbsp. garlic mayonnaise (Hellmanns) Squeezy if possible
  • 2 sweet potatoes

For the pineapple chutney

  • 2 tsp cumin seeds
  • 3 cloves
  • 1 star anise
  • 500g tinned pineapple with syrup
  • 3 tbsp. white vinegar
  • 2 tbsp. sugar (Lamb brand)
  • 2cm piece fresh ginger, finely chopped
  • 1 tsp sweet paprika
  • ½ tsp salt
  • Pinch chilli flakes
  • 1 whole piece fresh lemon rind

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Method

Start by cutting the sweet potatoes into wedges, drizzle with olive oil, salt and pepper and bake in the oven at 200°C for 25-30 minutes or until golden brown. Meanwhile, make the pineapple chutney. Dry cook the cumin seeds, cloves and star anise in a pan for 1 minute then place all of the remaining ingredients into the pan, along with the juice of the tinned pineapple and cook down for 15-20 minutes. Meanwhile, mix together the beef mince, onion, herbs, breadcrumbs and egg yolk then divide into 4 balls. Cut the Cheddar cheese into 4 cubes, stuff a piece into each ball of mince and form into a patty. Drizzle with olive oil and BBQ grill or pan-fry on both sides to your liking. To serve, cut the buns in half and lightly toast. Spread generously with the garlic mayonnaise and top with the burger, pineapple chutney, sliced tomato, salad leaves and bun top. Serve with the sweet potato wedges and extra garlic mayonnaise on the side.

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