Heat the water, sugar and peppercorns at a low temperature until the sugar is dissolved to create a syrup.
Cut the onions into slices and place in a glass bowl.
Add the vinegar and syrup to the bowl of onions and leave in the fridge for 24 hours to infuse.
To make the mini burger with SAINT AGUR®, first split the mince and form 8 small meat patties.
Then, heat some butter in a frying pan and fry the burger patties until cooked (2-3 minutes on each side, or until cooked through).
Cut small burger buns in half and butter them & cut the SAINT AGUR® cheese into 8 small triangles.
Next, place a lettuce leaf, the pickled onions, the cooked beef patty and SAINT AGUR® cheese onto the burger buns. Allow the cheese to melt a little on top of the hot meat.
Finally, place the top halves of the burger buns on the cheese and place a wooden skewer through the burgers to keep them in place.
Pretty, petite and hard to beat: the perfect finger food for parties.
150g SAINT AGUR®
8 Small burger buns
400g Minced beef
1 Onion (small, red)
2 tsp Mayonnaise
1 Lettuce (small)
Ingredients for Picked Onion:
4 Onions (small, red)
100ml Water
200ml Vinegar
150g Brown sugar
20 Peppercorns
View Method
Recipe Method
Heat the water, sugar and peppercorns at a low temperature until the sugar is dissolved to create a syrup.
Cut the onions into slices and place in a glass bowl.
Add the vinegar and syrup to the bowl of onions and leave in the fridge for 24 hours to infuse.
To make the mini burger with SAINT AGUR®, first split the mince and form 8 small meat patties.
Then, heat some butter in a frying pan and fry the burger patties until cooked (2-3 minutes on each side, or until cooked through).
Cut small burger buns in half and butter them & cut the SAINT AGUR® cheese into 8 small triangles.
Next, place a lettuce leaf, the pickled onions, the cooked beef patty and SAINT AGUR® cheese onto the burger buns. Allow the cheese to melt a little on top of the hot meat.
Finally, place the top halves of the burger buns on the cheese and place a wooden skewer through the burgers to keep them in place.
