Miso cheeseburgers

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

250 g pork mince
250 g lean beef mince
1 T breadcrumbs
1 free-range egg yolk
sea salt and freshly ground black pepper, to taste
1 T canola oil
8 slices Gouda
4 Woolworths white hamburger roll, toasted
mayonnaise, for serving
tomato sauce, for serving
sriracha sauce, for serving
Woolworths frozen root vegetable chips, cooked, for serving
For the burger sauce:
3 T Woolworths French-style mayonnaise
1 T mustard
1 T tomato sauce
3 gherkins, roughly chopped
salt, to taste
For the spicy miso cheese sauce:
1 T flour
1 T butter
1½ T Woolworths miso paste
2 cups milk, heated
1 T sriracha sauce
50 g Gouda, grated
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the burger patties, mix the pork mince, beef mince, breadcrumbs, egg yolk and seasoning in a large bowl. Divide into 8 equal portions, then roll into balls. Chill while you prepare the remaining components.

2. To make the burger sauce, combine all the ingredients, season and chill until required.

3. To make the cheese sauce, whisk together the flour and butter in a small saucepan over a medium heat. Add the miso, then slowly add the milk while whisking. Cook for a few minutes, then reduce the heat and add the sriracha sauce and Gouda. Whisk until the cheese has melted, season and set aside until the burgers are cooked.

4. To cook the patties, heat the canola oil in a large pan over a high heat. Place 4 patties in the pan and smash using a heavy metal spatula to create a flattened meatball. Cook for 2 minutes on each side, then add a slice of Gouda to each patty. Rest for 1 minute before serving. Repeat with the remaining patties.

5. To serve, start with the bottom half of the bun. Add some burger sauce, two patties, cheese sauce, mayonnaise, sriracha and tomato sauce, then top with the top of the bun. Serve with the root vegetable fries.

Find more burger recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker