Truffle Aioli Beef Burgers
Juicy beef, aged cheddar, and truffle aioli match the richness of Jaraman Cabernet, while its bold tannins cut through for balance.
A bold, structured wine needs a dish to match. Juicy beef, sharp aged cheddar, and sweet caramelised onions bring richness and depth, while the Jaraman Cabernet SauvignonÕs dark fruit and firm tannins cut through the intensity. The truffle aioli adds a final layer of savoury depth.
Ingredients
- 250g beef mince
- Olive oil, for drizzling
- 2 brioche burger buns
- 2 slices aged cheddar cheese
- 2 tbsp truffle aioli
Caramelised Onions
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- 2 tsp balsamic vinegar
Rosemary Chips
- 500g shop bought frozen steak cut chips,
- cooked according to package directions
- 2 tsp finely chopped fresh rosemary leaves
- 2 tsp salt
Method
- Season the beef mince with a generous pinch of salt and pepper into a medium mixing bowl. Mix well to combine, then shape into two even patties. Transfer to a plate, ready to cook.
- To make the caramelised onions, melt the butter in a large frying pan over medium heat.Add the onions, brown sugar and balsamic vinegar and cook for 2-3 minutes. Reduce the heat to low and cook for a further 7-8 minutes, or until softened and caramelised. Transfer the caramelised onions to a small bowl and set aside.
- Wipe out the frying pan, then heat a drizzle of olive oil over medium-high heat. Add the burger patties to the pan and cook for 4-5 minutes per side, or until cooked to your liking. Once browned and cooked through, add the cheese slices to the top of theburger, then cover the pan with a lid to melt. Remove from the heat.
- While the burger patties are cooking, add the burger buns to a wire rack in the oven andbake for 4-5 minutes to toast.
- Toss your cooked chips in a large bowl with the rosemary and salt.
- Assemble the burgers by spreading truffle aioli on the toasted burger bun, topping with the caramelised onions and beef patty with melted cheese. Serve with rosemary chips on the side and a generously sized Bordeaux glass of Jaraman Cabernet with a broad bowl to enhance bold fruit aromas.
