This classic American cheeseburger recipe is given a rustic twist, as Marcus Wareing cooks up his version in toasted ciabatta and stuffs it with delicious, sweet, sticky caramelised onions. This is an excellent rendition of the classic beef burger, with fresh parsley, tarragon and garlic bringing extra flavour to the beef patties. Peppery rocket, creamy hummus and lovely Emmental finish off this rich burger

Method
1.
Mix together the ingredients for the burgers. Fry a little of the mixture to check the seasoning; adjust if necessary. Shape into four patties and refrigerate
2.
For the caramelised onions, melt the butter in a medium-sized frying pan, add the sliced onions, thyme and salt, and cook for around 20-25 minutes until golden and sticky
3.
Heat 1 tablespoon of vegetable oil in a large frying pan and brown the burgers until cooked through, about 6-7 minutes each side. Remove them from the heat and place a slice of cheese on top of each one to melt gently
4.
Brush the inside of the ciabatta with the oil and grill or toast lightly. Spread one half with hummus, then lay the beef patties on the other
5.
Add the caramelised onions and rocket and sandwich together. Cut into sections and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Cheeseburger recipe with a medium and round red wine, a spicy and rich red wine, or a full bodied red wine

Ingredients

Burgers

Caramelised onions

  • 25g of unsalted butter
  • 3 onions, peeled and sliced
  • 1 tbsp of thyme, just the leaves
  • 1/2 tsp of salt

To plate

  • 4 slices of Emmental
  • 2 ciabatta loaves, halved horizontally
  • 4 tbsp of hummus
  • 2 tbsp of extra virgin olive oil
  • 4 handfuls of rocket

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Marcus Wareing's cheeseburger recipe is a rich twist on the common burger. Served in ciabatta with caramelised onions, it's the best burger recipe out there

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