These easy to make cheeseburgers will be your new favourite! This recipe puts a unique twist to the classic beef burger.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + Cooling & 5 mins resting time
+ Cooling & 5 mins resting time
Ingredients
1 red capsicum
1 tsp extra virgin olive oil
100g vintage cheddar, finely grated
60g cream cheese, softened
1/3 cup (100g) mayonnaise, divided
Pinch of cayenne pepper
500g Coles Australian No Added Hormones Beef 4 Star Mince
1 cup (80g) shredded green cabbage
1/4 red onion, thinly sliced
1 tbs buttermilk
4 Coles Brioche Burger Buns, split, toasted on barbecue
Lime halves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 2
In a medium bowl, mix the cheddar cheese, cream cheese, 1 tbs of the mayonnaise, cayenne pepper and 1/4 cup of the chopped capsicum. Season with salt and pepper.
Step 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.
Step 4
Meanwhile, in a medium bowl, toss the cabbage and onion with the remaining 1/4 cup (75g) mayonnaise and buttermilk. Season with salt and pepper.
Step 5
Top bun bases with slaw, patties and bun tops. Serve with lime halves.
Make it ahead: Make the cheese mixture up to 3 days ahead, cover and store in the fridge. Use leftover capsicum in salads. Make the patties up to 1 day ahead, cover and store in the fridge.
Prep time15 mins15 minutes, + Cooling & 5 mins resting time
+ Cooling & 5 mins resting time
Ingredients
1 red capsicum
1 tsp extra virgin olive oil
100g vintage cheddar, finely grated
60g cream cheese, softened
1/3 cup (100g) mayonnaise, divided
Pinch of cayenne pepper
500g Coles Australian No Added Hormones Beef 4 Star Mince
1 cup (80g) shredded green cabbage
1/4 red onion, thinly sliced
1 tbs buttermilk
4 Coles Brioche Burger Buns, split, toasted on barbecue
Lime halves, to serve
Description
These easy to make cheeseburgers will be your new favourite! This recipe puts a unique twist to the classic beef burger.
Method
Step 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.
Step 2
In a medium bowl, mix the cheddar cheese, cream cheese, 1 tbs of the mayonnaise, cayenne pepper and 1/4 cup of the chopped capsicum. Season with salt and pepper.
Step 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.
Step 4
Meanwhile, in a medium bowl, toss the cabbage and onion with the remaining 1/4 cup (75g) mayonnaise and buttermilk. Season with salt and pepper.
Step 5
Top bun bases with slaw, patties and bun tops. Serve with lime halves.
Make it ahead: Make the cheese mixture up to 3 days ahead, cover and store in the fridge. Use leftover capsicum in salads. Make the patties up to 1 day ahead, cover and store in the fridge.
