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Curtis Stone's Southern-style cheeseburgers recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Southern-style cheeseburgers with juicy beef patties, aged cheddar, and brioche buns.
Ingredients:
  • 1 red capsicum
  • 4.60 gm extra virgin olive oil
  • 100g vintage cheddar, finely grated
  • 60g cream cheese, softened
  • 100g mayonnaise
  • Pinch of cayenne pepper
  • 500g No Added Hormones Beef 4 Star Mince
  • 80g cabbage
  • 1/4 red onion, thinly sliced
  • 20.80 gm buttermilk
  • 4 Brioche Burger Buns, split, toasted on barbecue
  • Lime halves, to serve
Instructions:
  • Get the barbecue sizzling on high heat. Drizzle oil over the capsicum. Grill the capsicum, rotating occasionally, for 15 minutes or until charred all around and tender. Place the capsicum in a bowl, cover with plastic wrap, and let it cool. Peel, deseed, and finely chop the capsicum.
  • Combine cheddar cheese, cream cheese, 1 tablespoon of mayonnaise, cayenne pepper, 1/4 cup chopped capsicum, and season with salt and pepper in a medium bowl.
  • Divide the mince into 4 equal portions and shape them into patties slightly larger than the buns. Season the patties with salt and pepper. Use your thumb to make a small imprint in the center of each patty. Barbecue the patties for 3 minutes, then flip and cook for 2 more minutes. Spread the cheese mixture over the patties and cover the barbecue to melt the cheese, cooking for an additional minute or until cooked through. Transfer the patties to a plate and let them rest for 5 minutes before serving.
  • In a medium bowl, mix cabbage and onion with the remaining ¼ cup (75g) mayonnaise and buttermilk. Season with salt and pepper.
  • Spread slaw on the bottom buns, add patties, and place top bun on each. Serve with lime halves.

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