Beef Burgers with Caramelised Onion Aioli and Spinach

Ingredients

• 1 pack Silver Fern Farm Pure Beef Burgers with Rump
• 2¼ cup brown rice
• 1½ Tbsp olive oil
• 1½ cup frozen corn kernels
• 2 tsp smoked paprika
• 1½ avocado, diced
• 225g cherry tomatoes, diced
• ¾ red onion finely chopped
• 1½ Tbsp preserved sliced jalapeno drained (use more or less according to taste)
• 6 Tbsp fresh coriander, chopped
• 3 Tbsp lime juice
• 1½ 400g can of black beans drained and rinsed
• ¾ lettuce shredded

Method

Remove Silver Fern Farms Beef Burgers with Rump from the freezer and packaging. Preheat BBQ or pan to high heat.

To make the caramelised onion, heat the olive oil and butter in a large pan over medium heat.

Add the onions and cook, stirring occasionally, until they start to soften, about 10 mins.

Sprinkle in the brown sugar and continue to cook, stirring often, until the onions are golden brown and caramelised, about 15-20 mins. Add the balsamic vinegar and cook for another 2-3 mins until the vinegar is absorbed. Season with a little salt and pepper. Remove from heat and set aside.

Reduce BBQ or pan to low-medium heat. Add beef burgers and cook for 8 mins (5 mins if defrosted). Flip and pierce beef burgers to allow juices to run free. Cook for a further 4-6 mins (3-5 mins if defrosted).

Spread a generous amount of aioli on the bottom half of each bun. Place a cooked burger on top of the aioli.

Add a layer of caramelised onion and top with a layer of baby spinach leaves. Finish with the top half of the burger bun.