Serves 4
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For the burgers:

For the gravy:

To build and serve:

  1.  For the burgers, melt the butter in a pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Allow to cool to room temperature.
  2. In a large bowl, combine the cooled onion with the beef mince, egg, breadcrumbs, Worcestershire sauce, thyme and some salt and black pepper. Mix until just combined. Divide the mixture into four equal portions and gently shape each into a patty 8-10cm wide. Use your thumb to make a dimple in the centre of each burger. Cover and refrigerate for one hour.
  3. Cook the burgers on a medium-hot barbecue, grill or frying pan. Leave them undisturbed for the first 4-5 minutes so they build up a good seal, then carefully turn them over. Cook for a further 4-5 minutes or until no longer pink inside.
  4. Meanwhile, for the gravy, melt the butter in a saucepan over a medium heat. Add the flour and whisk for two minutes until smooth.
  5. Add the shallots, garlic and thyme and cook for two minutes until softened. Add the red wine, beef stock and some salt and pepper. Bring to a simmer and cook for 5-6 minutes until thickened enough to coat the back of a spoon, stirring occasionally.
  6. Preheat the oven and cook the oven chips according to package instructions.
  7. To assemble, spread the bottom halves of the burger buns generously with gravy. Place the burgers on top and top with the cheese curds. Add a layer of chips and ladle over some more gravy. Close with the top buns and serve with any remaining chips and gravy on the side.

Nutrition Facts

Per Serving: 796kcals, 32.4g fat (15.6g saturated), 64.5g carbs, 3.4g sugars, 56.1g protein, 3.8g fibre, 1.201g sodium

BeefDinnerLow sugarFather’s DaySpecial OccasionsHigh-proteinFamily mealsCuisinesBarbecueBudget mealsComfort foodMake it Healthy

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