Beef Burger Recipe

Ingredients

• Beef Phat Patties (4 patties)
• 1 pack Paneton Burger Buns 4 pack
• 1 Iceberg Lettuce (leaves separated)
• 1 punnet Vine Tomatoes (sliced)
• 1 Red Onion (thinly sliced into rings)
• Mainland Tasty Slices 180g
• Salt and pepper to taste
• 1 tbsp butter or oil
• Heinz SG Aioli Squeezy 295ml
• Wattie's Tomato Sauce 560ml

Instructions

1. Step 1 — Prep the toppings. Separate the iceberg lettuce leaves and tear into burger-sized pieces. Slice the vine tomatoes and red onion into rounds. Lay everything out on a board or plate so you're ready to build straight away once the patties are cooked.
2. Step 2 — Cook the patties. Heat a frying pan, skillet, or BBQ grill over high heat. Season the Beef Phat Patties generously on both sides with salt and pepper. Cook for 4–5 minutes each side for medium — the thick cut of a Phat Patty means they need a little longer than a standard thin patty. Resist the urge to press them down with a spatula — this squeezes out the juices that make them so good.
3. Step 3 — Add the cheese. In the last minute of cooking, lay a slice of Mainland Tasty Cheese over each patty. Cover the pan with a lid or piece of foil for 60 seconds until the cheese is perfectly melted and gooey. This is the moment that takes a good burger to a great one.
4. Step 4 — Toast the buns. While the cheese melts, slice the Paneton Burger Buns in half and place cut-side down in the pan or on the grill for 1–2 minutes until lightly toasted and golden. A toasted bun holds up to the juicy patty without going soggy.
5. Step 5 — Build your burger. Spread a generous squeeze of Heinz Aioli on the bottom bun. Add the lettuce, followed by the cheesy patty, sliced tomatoes, and red onion rings. Finish with a squeeze of Wattie's Tomato Sauce on the top bun. Press down gently and serve immediately.