Prep Time: 20 mins - Cook Time: 20 mins - Serves: 2-4
This indulgent beef burger stack is a taste sensation complete with homemade onion bhaji's.
Heck Steak & Butter Burgers
4 large hands full of spinach
2 shallots, finely chopped
175ml red wine
1 bay leaf
800 ml beef stock
2 knobs of butter
Pinch of sugar
7tbsp plain flour
1 tsp turmeric
1 tbsp ground cumin
½ tsp salt
1 tsp chilli powder
2 white onions
- Slice the onion into thin strips, as thin as possible.
- In a bowl combine the flour and spices. Gradually add cold water until it makes a thick batter mix. Now add the sliced onion & stir until all the onion is coated in the batter.
- Pour some oil in a frying pan until the bottom of the pan is fully covered. Heat the oil until hot, then add a spoonful of onion mix. Leave to fry until it starts to crisp. Gently turn over & continue to fry until fully crisp (approx. 2 mins each side). Remove from the pan, sliding onto some kitchen roll. Continue the process until you have as many bhaji’s as you need.
- To make the sauce, grab a saucepan and drizzle some oil. Over a medium heat, lightly fry the chopped shallots. Now add the red wine and bay leaf. Bring to the boil then simmer until it has reduced by half. Pour in the beef stock & continue to simmer until it has reduced by half again. Add the sugar & stir.
- In a sieve strain the sauce into a jug, discarding shallots and bay leaf.
- Pour the sauce back into the pan & over a low heat add the knob of butter. Heat until fully melted into the sauce.
- In the frying pan, fry off the burgers following the packaging instructions for around 15 mins. Once cooked, lay the cheese on top to melt then set aside.
- Now melt the rest of the butter on a medium heat and add the spinach until wilted.
- To create a stack, first place the onion bhaji on the plate, followed by the burger topped with melted cheese. Next add the wilted spinach, then drizzle the sauce around the plate.
- Season with salt & pepper then dig in.