Beef burger with Audu Creamy and homemade pickled red onions
After a hard day’s work, sometimes you just deserve a big, juicy burger. With this recipe, you get an extra delicious one with easy homemade pickled red onions, crisp lettuce, and a juicy patty topped with melted Audu Creamy, which adds that perfect feeling of well-being with every bite. Mmm…
4 portions
Pickled onions
4 red onions
Juice from half a lemon
1 dl vinegar
1 dl sugar
1 dl water
½ tsp. dried thyme
1 tsp. salt
1 bay leaf
6 peppercorns
Burgers
400 g minced beef
Salt and pepper
Oil for frying
140 g Audu Creamy
4 burger buns
1 dl ketchup
1 dl mayonnaise
1 head of lettuce, divided into whole leaves
2 tomatoes, sliced
50 g pickled cucumber
Instructions
Pickle the onions
Peel the onions, cut into halves and slice them lengthwise, and toss them in lemon juice. Put vinegar, sugar, water, thyme, salt, bay leaf, and peppercorns in a small saucepan, and bring to a boil while stirring until the sugar is dissolved. Let the pickling liquid cool for about 10 minutes, pour it over your red onions, and let the onions steep in the liquid for at least 1 hour, preferably overnight.
Fry the beef patties
Preheat the oven to 200°C (fan-forced). Knead the ground meat well with your fingers and shape it into 4 equal burger patties. Season the patties on each side with a good sprinkle of salt and pepper, and fry them in a little oil in a large frying pan over medium to high heat for 3-4 minutes on one side. Flip the patties, sprinkle them with Audu Creamy, cover the frying pan with a lid, and fry for an additional 3-4 minutes until the cheese has melted, and the patties are thoroughly cooked.
Tip: If you prefer your patties medium-rare, you can simply fry them for a shorter time.
Build your burgers and serve
Split the burger buns, put them back together, and warm them in the oven for about 4 minutes. Spread ketchup on one half of the warm burger buns and mayonnaise on the other half. Layer the buns with the patties, lettuce, tomato, pickled red onions, and pickles, and serve.
Tip: Any leftover lettuce, tomato and pickled red onions can be added to a salad or sandwich for tomorrow’s lunch.
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