At almost every cookout I’ve attended, cheeseburgers have been a staple on the menu. Its time we take this classic to the next level, packed with Medmont Mercantile's flavorful Cajun Cocktail Sauce, Wisconsin Cheese, and juicy caramelized onions!. This recipe is an adaptation of the recipe for Beef Burgers from Tout Haché: Meatballs, Tartares, Burgers.
pair with: Fabelist Cabernet, $24.99; Gen 5 Old Vine Zinfandel, $11.99 (part of our 6 for 60 program); Bells Amber Ale $11.99/6 pack
YIELD: 4 (5 1/2oz patties) ACTIVE TIME: 30 minutes TOTAL TIME: 50 minutes
- 20 slices of Medmont Mercantile Bread & Butter Pickles
- 2 Tomatoes
- 4 Burger Buns
- 4 150 G (5 1/2oz) minced Steak Patties
- 4 slices of Wisconsin Cheddar Cheese
- 4 leaves of Lettuce
- 2 Onions
- 3 tbsp of Olive Oil
- 2 to 3 tbsp of Dows Tawny Port (available at Wine Gourmet)
- 1 tsp of Caster Sugar
- 8 tbsp of Medmont Mercantile Cajun Cocktail Sauce
For the Onions
- Prepare the caramelized onions. Peel and chop the onions. Heat the oil in the frying pan (skillet), then add the onions and cook them over a high heat, making sure that they do not stick. When they are transparent, deglaze the pan with the port. Reduce the heat, then add the sugar and simmer for 15 minutes.
For the Steak Patties
- Heat a non-stick frying pan and add the minced steak patties. Turn them over halfway through cooking, then top each with 2 tbsp of the caramelized onions, together with Cheddar cheese. Cook for 2-3 minutes according to taste.
For the Buns
- Preheat the oven to 150C/300F/Gas 2. Cut the tomatoes and remove desired amount of pickles from jar. Cut buns in half and put them in the preheated oven.
- Remove the buns from the oven after cooking the steak patties. Spread each half with 1tbsp of cocktail sauce and put 1 lettuce leaf, 2 slices of tomatoes, and 4-5 slices of Medmont Mercantile Bread & Butter Pickles on the bottom half for structural integrity. Add the cooked steak patties and cover the burgers with the top halves of the buns