Classic Smoked Onion Cheeseburger with Mulberry Pig Pickles and Rosemary Fries

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!

Preheat oven to 190°C. Pick rosemary leaves and finely chop. Cut potatoes into 1cm fries. Spread across a baking-paper-lined tray, drizzle with oil, season with salt, pepper, and rosemary. Bake for 20 minutes until golden and crisp.

In a bowl, combine the beef mince, sweet chilli sauce, bbq sauce, egg, salt, and pepper. Mix well until fully combined. Shape into equal patties and place in the fridge to chill.

Heat a grill pan or frypan over medium-high heat. Cut brioche buns in half and place cut-side down in the pan. Toast for 1–2 minutes until golden, then set aside.

Using the same grill or pan on medium-high. Lightly brush both sides of the patties with oil. Place patties on the hot grill and cook for 3–4 minutes per side. Top each patty with tasty cheese during the last minute of cooking until melted, then remove from heat.

Spread mayonnaise and smoked onion marmalade over toasted brioche bun bases. Top with cooked patties and bread and butter pickles, then cover with bun tops. Serve with rosemary fries. Enjoy!