Curtis Stone's Southern-style Cheeseburgers
Curtis Stone's Southern-style Cheeseburgers
Ingredients
Burger
- 1 red capsicum
- 1 tsp extra virgin olive oil
- 500g Coles Australian No Added Hormones Beef 4 Star Mince
- 4 Coles Brioche Burger Buns, split, toasted on barbecue
Cheese Mixture
- 100g vintage cheddar, finely grated
- 60g cream cheese, softened
- 1/3 cup (100g) mayonnaise, divided
- Pinch of cayenne pepper
- ¼ cup of the chopped capsicum
Slaw
- 1 cup (80g) shredded green cabbage
- 1/4 red onion, thinly sliced
- 1 tbsp buttermilk
- ¼ cup (75g) mayonnaise
Garnish
- Lime halves, to serve
Instructions
- 1
Prepare a barbecue for high heat. Coat the capsicum with oil. Barbecue capsicum, turning occasionally, for 15 mins or until skin is charred all over and capsicum is tender. Transfer capsicum to a medium bowl, cover with plastic wrap and set aside until cool enough to handle. Peel and seed the capsicum, then finely chop.
15 min - 2
In a medium bowl, mix the cheddar cheese, cream cheese, 1 tbs of the mayonnaise, cayenne pepper and ¼ cup of the chopped capsicum. Season with salt and pepper.
- 3
Divide the mince into 4 portions. Shape into patties that are just slightly larger in diameter than the buns. Season with salt and pepper. Using your thumb, make a small imprint in the centre of each patty. Barbecue the patties for 3 mins. Turn patties and barbecue for 2 mins. Spread cheese mixture over the patties. Barbecue, covering barbecue to melt the cheese, for 1 min or until cooked through. Transfer patties to a plate. Set aside for 5 mins to rest.
6 min - 4
Meanwhile, in a medium bowl, toss the cabbage and onion with the remaining ¼ cup (75g) mayonnaise and buttermilk. Season with salt and pepper.
- 5
Top bun bases with slaw, patties and bun tops. Serve with lime halves.
