This Naked Cheese Burger with Caramelised Shallots, Sweet Potato Wedges, and Salad recipe is well-rounded and delicious. While maintaining an air of simplicity, this dish manages to combine diverse flavours and textures, culminating in a weeknight dinner that’s not just satisfying but also impressively delicious!
The Naked Cheese Burger is a refreshing take on the classic comfort food. The burger, devoid of a bun, allows the rich flavours of the patty to shine. Paired with the luscious, creamy cheese, it offers a delectably hearty and indulgent experience with each bite. To top it off, caramelised shallots add a sweet and tangy note, their mild, mellow sweetness creating a perfect harmony with the robust flavours of the burger.
Accompanying the burger are the Sweet Potato Wedges. Crisp on the outside, soft and sweet on the inside, these wedges serve as a perfect counterpart to the savoury burger. Their natural sweetness pairs wonderfully with the hearty meat and cheese, while the crispy exterior provides a satisfying crunch, adding an exciting textural dimension to the meal.
A refreshing Salad, teeming with fresh, crunchy vegetables, adds a vibrant and light contrast to the hearty elements of the dish. The crisp greens and other salad ingredients provide a refreshing palate cleanser, ensuring that the meal remains balanced and doesn’t feel overly rich.
Despite its gourmet-like flavours, this Naked Cheese Burger with Caramelised Shallots, Sweet Potato Wedges, and Salad recipe is pleasingly simple to prepare. It’s the perfect option for a weeknight dinner, promising a meal that’s both healthy, fulfilling, and irresistibly scrumptious!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Grater, Baking Tray, Wooden Spoon, Bowl and a Large Frying Pan.
Naked Cheese Burger with Caramelised Shallots, Sweet Potato Wedges and Salad
- 2 Sweet Potatoes
- 1 Echalion Shallot
- 1 Tbsp Baslamic Vinegar
- 10g Panko Breadcrumbs
- 200g Rocket
- 1 Punnet of Baby Plum Tomatoes
- 60g Cheddar Cheese
- ½ Tbsp Dried Italian Herbs
- 240g Beef Mince
- 2 Tbsp Water for Beef
Step 1: Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Halve the baby plum tomatoes, Halve, peel and thinly slice the shallot. Grate the cheddar.
Step 2: Pop the sweet potato wedges on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer.
Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Step 3: Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the shallot and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 6-7 mins.
Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated and the onions look glossy.
Transfer to a small bowl and set aside.
Step 4: Meanwhile, put the dried Italian herb in a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince.
Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person.
IMPORTANT: Remember to wash your hands after handling raw meat!
Step 5: Wipe out the pan used for the shallot, heat a splash of oil over medium high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning.
IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
When the burgers are cooked, remove the pan from the heat, sprinkle the cheese on the burgers, cover with a lid or foil and leave to rest for a few mins. The cheese will melt as the burgers rest.
Step 6: Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and a season with a pinch of salt and pepper. Mix together, add the tomatoes.
When the beef burgers are ready, add the rocket to the dressing, toss to coat.
Share the burgers between your plates and top with the balsamic balsamic onion. Serve with the sweet potato wedges and rocket salad. Enjoy!