- 4 x Milk or Brioche Burger Buns
- 1 pack Castello® Burger Blue Cheese Slices
- 800g course ground beef mince (preferably a mixture of brisket and chuck steak with a 20% fat ratio)
- 1 bunch of spinach
- 1 Spanish onion
- 4 large heirloom tomatoes
- ¼ bunch shallots
- 120mls honey
- Sea salt flakes
- Course ground black pepper
- Olive oil
Chargrilled Beef Burger with with roasted heirloom tomatoes, Spanish onion, English spinach, shallots & honey
Castello® Burger Blue
To make the burger patties separate the mince into four 200g balls, press the mince into an 11cm ring to form the patties. Place the patties into the fridge to set.
Preheat an oven to 220 degrees. Slice the tomatoes into 1cm thick slices and place onto a lined baking tray. Season tomato slices with salt & pepper and drizzle with olive oil and half of the honey.Bake for 20 mins until softened and keep warm until needed.
Chiffonade the spinach leaves and thinly slice the onion and shallots. Keep separated and set aside until needed.
Heat the chargrill or BBQ. Remove the patties from the fridge and season generously with salt & pepper on both sides. Cook for 4-5 minutes each side depending on desired doneness. Place a slice of Castello Burger Blue on each of the patties just before you remove it from the grill and allow the residual heat to soften the slice.
Toast the inside of the burger buns lightly on the BBQ.
Place a handful of shredded baby spinach on the bottom bun, top with your beef pattie, slices of tomato, Spanish onion, spinach and shallots.
Drizzle with honey and top with the bun lid.
Credits: Recipe created by Sarah Robbins from BL Burgers. http://blburgers.com.au