Brie Burger with Baconaise and Caramelised Onions

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Step 1

Cut the baby potatoes in half and boil them in a pot of salted water for five minutes

Step 2

Drain the baby potatoes and return them to saucepan. Add cajun seasoning, garlic granules, salt and pepper and make sure they're coated well

Step 3

Place covered baby potatoes on a baking tray, face down, and cook at 200°C for 30-40 minutes.

Step 4

Flatten the beef mince on a flat preparation surface and sprinkle onion granules, garlic powder, mixed herbs, salt and pepper on top.

Step 5

Roll the mince into 4 balls and place, covered, in the fridge.

Step 6

Chop the red onions and place on a frying pan, on low heat, with a tablespoon of butter, a teaspoon of sugar and a pinch of salt. Once they start to caramelise, add the chopped mushrooms and some more salt and pepper. This should take approximately 20 minutes.

Step 7

While this is cooking, take the burgers out of the fridge and place each ball in a large frying pan on medium heat with no or little oil. Squash each burger flat with a spatula. Cook on each side for about 5 minutes

Step 8

Once cooked, add 2 slices of brie to each burger and leave until starting to melt

Step 9

Add Baconaise to the top or bottom (you decide preference) of each ciabatta roll. Add a burger to each and top with caramelised onion and mushroom.

Step 10

Serve with fresh rocket, baby potatoes, piccolo tomatoes and left over onion/mushroom mix