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Curtis Stone’s Southern-Style Cheeseburgers

Home  >  Inspire & Create  >  Barbecue Menu  >  Curtis Stone’s Southern-Style Cheeseburgers


Curtis Stone’s Southern-Style Cheeseburgers


15 mins
(+ cooling & 5 mins resting time)


25 mins






  • 1 red capsicum
  • 1 tsp extra virgin olive oil
  • 100g vintage cheddar, finely grated
  • 60g cream cheese, softened
  • ⅓ cup (100g) mayonnaise, divided
  • Pinch of cayenne pepper
  • 500g Coles Australian No Added Hormones Beef 4 Star Mince 
  • 1 cup (80g) shredded green cabbage
  • ¼ red onion, thinly sliced
  • 1 tbs buttermilk
  • 4 Coles Brioche Burger Buns, split, toasted on barbecue
  • Lime halves, to serve 


  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.
  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.
  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.