Name: Maple and cheddar burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Cabbage salad; 250 gram red cabbage, shredded finely; 1/3 cup (100g) mayonnaise; 2 teaspoon lemon juice; Maple barbecue sauce; 1/3 cup (95g) barbecue sauce; 2 teaspoon pure maple syrup; 500 gram mince (ground) beef; 1/4 cup (60ml) pure maple syrup; 2 clove garlic, crushed; 2 teaspoon celery salt; 1 egg; 3/4 cup (75g) packaged breadcrumbs; 2 tablespoon dijon mustard; 2 tablespoon olive oil; 4 slice (160g) vintage cheddar; 4 large burger buns, split; 60 gram baby rocket (arugula) leaves

Maple and cheddar burgers

Skip to Recipe

Makes 4 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

Cabbage salad

250 gram red cabbage, shredded finely

1/3 cup (100g) mayonnaise

2 teaspoon lemon juice

Maple barbecue sauce

1/3 cup (95g) barbecue sauce

2 teaspoon pure maple syrup

500 gram mince (ground) beef

1/4 cup (60ml) pure maple syrup

2 clove garlic, crushed

2 teaspoon celery salt

1 egg

3/4 cup (75g) packaged breadcrumbs

2 tablespoon dijon mustard

2 tablespoon olive oil

4 slice (160g) vintage cheddar

4 large burger buns, split

60 gram baby rocket (arugula) leaves

Method

1.Make cabbage salad. Place cabbage, mayonnaise and lemon juice in a medium bowl and toss gently to combine. Season to taste.

2.Next make maple barbecue sauce. Combine barbecue sauce and maple syrup in a small bowl

3.Then combine beef, maple syrup, garlic, celery salt, egg, breadcrumbs and half the mustard in a large bowl. Shape mixture into four patties.

4.Heat oil in a large frying pan over medium heat and cook patties 3 minutes. Turn patties, top with cheddar and cook 3 minutes or until cooked through.

5.Preheat a chargrill pan over high heat. Place buns, cut-side down, in pan for 30 seconds or until charred and golden. Spread remaining mustard on buns. Sandwich buns with patties, sauce, cabbage salad and rocket.

Use regular beef mince, not lean, for a nice, juicy patty.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy