cheeseburger patty bake
serves 4 | prep 20 mins | cooking 30 mins
2 tbs olive oil
1/2 red onion, finely chopped
700g btl passata
1 tsp brown sugar
1 garlic clove, crushed
100g (about 1 1/2) brioche buns, torn into 3cm pieces
100g (1 cup) coarsely grated mozzarella
20g ( 1/4 cup) finely grated parmesan
Chopped fresh continental parsley, to serve
patties
1 (65g) brioche bun
1/2 red onion, coarsely chopped
1/3 cup fresh continental parsley leaves, coarsely chopped
40g ( 1/3 cup) coarsely grated mozzarella
25g ( 1/3 cup) finely grated parmesan
2 garlic cloves, chopped
600g beef mince
1 egg
2 tsp Dijon mustard
1 To make the patties, process the brioche in a food processor until fine crumbs form. Transfer to a bowl. Add onion, parsley, mozzarella, parmesan and garlic to the food processor. Process until finely chopped. Add beef, egg, mustard and brioche breadcrumbs. Season. Process until just combined. Transfer to a bowl. Shape mixture into sixteen 1.5cm-thick patties. Transfer to a tray lined with baking paper. Place in the fridge until required.
2 Preheat oven to 210ºC/190ºC fan forced. Heat 1 tbs of oil in a flameproof, ovenproof casserole dish over medium-high heat. Cook patties, in batches, turning, for 5-6 minutes or until browned. Transfer to a plate. Reduce heat to medium-low. Add onion. Cook, stirring, for 2-3 minutes or until softened. Add the passata and sugar. Bring to the boil. Simmer for 2 minutes. Return patties to the pan and bring to a simmer. Remove from heat.
3 Combine the garlic and remaining oil in a bowl. Add the brioche and toss to coat. Season. Sprinkle half the cheeses over the patties. Top with the brioche
