Double Cheese and Beef Burgers


  • 1 tablespoon olive oil
  • 4 brown onions, sliced
  • 1 tablespoon caster sugar
  • 1 tablespoon balsamic vinegar
  • 150g provolone cheese
  • olive oil cooking spray
  • 4 wholegrain bread rolls, halved
  • 1/2 cup tomato chutney or relish
  • 2 iceberg lettuce leaves, shredded
  • oven-baked fries, to serve
  • Beef patties
  • 1/3 cup milk
  • 2 slices white bread, crusts removed
  • 500g beef mince
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 teaspoons thyme leaves, chopped
  • 1/4 cup flat-leaf parsley leaves, chopped


Combine oil and onions in a heatproof, microwave-safe bowl. Microwave, covered, on HIGH (100%) for 5 minutes or until tender. Stir in sugar and vinegar. Set aside.

Make beef patties: Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 4.

Cut eight 2cm cubes from cheese. Grate remaining cheese and set aside. Press 2 cheese cubes into centre of each beef portion.

Shape portions into 2cm-thick patties and place on a plate. Cover and refrigerate for 20 minutes.

Preheat barbecue plate and grill on medium-high heat. Spray patties with oil. Place onion mixture and patties on hot plate. Cook onions for 6 minutes and patties for 5 minutes each side or until golden. Grill bread rolls for 2 minutes or until toasted.

Spread chutney over bread roll bases. Top with lettuce, patties, grated cheese and onions. Sandwich with bread tops. Secure with a toothpick. Serve with fries.



Use regular or premium mince to make burgers - they have more flavour than reduced-fat mince and patties will hold together better.

Don't squeeze mince mixture into shape - this will produce dense, heavy burgers. Wet your hands first (to stop mixture sticking to them) and gently pat mixture into patties.

Use a charcoal barbecue for a taste to remember!