About this recipe:These gourmet beef burgers are cooked on the barbecue and served with a garlic aioli, pickled red onions, goat cheese, heirloom tomatoes and rocket.
175g sea salt
30g dried porcini mushrooms
2 teaspoons dried thyme
2 teaspoons garlic granules
1 teaspoon freshly ground black pepper
1 teaspoon chilli flakes
2 egg yolks
1/2 lemon, juiced
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh dill
180ml rapeseed oil
60ml olive oil
Pickled red onions
450g red onions, sliced into half moons
120ml red wine vinegar
2 teaspoons sugar
salt and freshly ground black pepper to taste
6 brioche burger buns, halved
900g beef mince
255g crumbled goat cheese
12 slices heirloom tomatoes
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Method Prep:35min › Cook:8min › Extra time:15min › Ready in:58min
Combine sea salt, porcini mushrooms, thyme, garlic granules, 1 teaspoon black pepper and chilli flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
Combine egg yolks, lemon juice, garlic and dill in the food processor; blend, pouring in rapeseed oil and olive oil in a steady stream until aioli is thick and smooth.
Combine sliced red onions, red wine vinegar, sugar, salt and pepper in an airtight container. Let marinate, at least 15 minutes.
Preheat an outdoor barbecue for medium heat and lightly oil the grate.
Spread brioche burger buns on the barbecue and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
Shape beef mince into 6 large burgers. Sprinkle seasoning mixture generously over both sides.
Increase barbecue heat to high. Cook burgers until browned and an instant-read thermometer inserted into the centre reads 71 degrees C (160 degrees F), about 4 minutes per side.
Place 1 cooked burger on the bottom of each toasted brioche bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and some rocket. Cover with top half of the bun.
Leftover seasoning mix can be stored in an airtight container for up to 6 months. Use on burgers, steaks, pork chops or chicken breasts.