Mr. Beak’s Burger with Parsley Aioli

Summer is finally upon us, even if I’m looking out my back door at black storm clouds and watching the rain. The weather may still be making up its mind but it is definitely summer and between storms the heat is here so it’s time to start cleaning off the BBQ and preparing for party season.

Mr Beak’s is a great addition to spice up any occasion and add that flavour kick. They offer a range of spicy sausages and a burger patty which are all fabulous BBQ additions.

Mr. Beak’s products are made from 100% Australian beef and are Gluten and MSG free.


Here is a recipe using Mr Beak’s Classic Burgers that is sure to satisfy this summer season.

For convenience, the parsley aioli and caramelised onion can be prepared the day before.

mr beaks burger

Mr. Beak’s Burger

Burger Ingredients:

  • 4 Mr. Beak’s Classic Burger patties
  • 4 aged cheddar cheese slices
  • 4 white round bread rolls cut in half
  • 100g mesclun salad mix, rinsed
  • 2 ripe truss tomatoes, sliced
  • 250g beetroot slices
  • 4 pickled gherkins, thinly sliced

Method (Serves4):

Preheat the barbeque to medium heat.

Lightly spray the patties with olive oil to prevent them from sticking to the grill.

Place the burger patties on hot grill and cook on low for 2-3 minutes each side, turning once.

Place a slice of aged cheddar on each patty and turn off the heat.

Spread the base of the bread roll with aioli and layer the mesclun mix, tomatoes, beetroot, burger patty, spoonful of caramelised onion and finish with the gherkins on top.

Place the top of the roll on and secure with a bamboo skewer.

Serve the burgers with the hand cut chips and enjoy!

Caramelised Onion Ingredients:

  • ¼ cup olive oil
  • 2 large red onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 red bird’s-eye chillies, finely chopped
  • 1. Tbs mustard seeds
  • 1 bay leaf
  • Pinch of allspice
  • 1/3 cup brown sugar
  • 1/3 balsamic vinegar

Method:

Heat oil in a large frying pan over medium heat.

Add onions, garlic, chillies, mustard seeds, bay leaf and allspice and reduce heat to low to medium.

Cook for 20 minutes, stirring occasionally, until the onions become soft and translucent.

Add the brown sugar and balsamic vinegar and cook for approximately 10 minutes until the onions have become caramelised and sticky.

Spoon the mixture into a sterilized jar and refrigerate until needed.

Parsley Aioli Ingredients:

  • ½ cup loosely packed flat-leaf parsley
  • 1 garlic clove
  • 2 egg yolks
  • 1 ½ tsp Dijon mustard
  • 2 tbs lemon juice
  • 2/3 cup light olive oil

Method:

Place the flat-leaf parsley, garlic, egg yolks, Dijon mustard and lemon juice in a food processor, season with salt and pepper and blend until almost smooth.

While the processor is running on a low speed slowly pour the olive oil in until the aioli is formed and has thickened.

Transfer to a bowl and cover, refrigerate until needed.

Hand Cut Chips Ingredients:

  •  800g Desiree potatoes, skin on and cut into wedges
  •  ½ cup loosely packed flat-leaf parsley, finely chopped
  •  3 rosemary sprigs
  • 2 garlic cloves, finely chopped
  • 1/3 cup olive oil

Method:

Preheat the oven to 180º.

Place a sheet of non-stick baking paper on top of a large baking tray.

Add the potatoes, parsley, rosemary and garlic.

Drizzle with olive oil and season with salt and pepper to taste.

Gently shake the tray from side to side and place in the oven.

Roast for approximately 30 minutes or until the chips are golden brown and crispy.

 

Mr. Beak’s Gourmet Sausage and Classic Burgers are available through all Woolworth stores and RRP$5.99 per pack.

For more information and delicious recipe suggestions please visit: www.mrbeaks.com.au

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