Curtis Stone's southern-style cheeseburgers

These easy to make cheeseburgers will be your new favourite! This recipe puts a unique twist to the classic beef burger.

A Curtis Stone's southern-style cheeseburger and lemon wedges

Serves

4

Prep

15m

Note: + Cooling & 5 mins resting time

Cooking

25m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.