The Fromage & Forest Burger
A creamed burnt onion and mushroom sauce on double cheese chicken burger served with fries. Something I usually make for my roomates!
Ingredients
For the Creamy Mushroom Sauce
- 1 White Onion
- Mushrooms
- Crushed Garlic
- Chili Flakes
- White Wine
- Cream
- Grated Cheddar Cheese
- Butter
For the Burger & Sides
- Crumbed Chicken Patties
- Burger Buns
- Potatoes
- Mayo
- Sweet Chili Sauce
- Oil (for frying/roasting)
Method
Step 1 — Prepare the Elements
Prep & Cook the Fries: Cut the potatoes into thin shoestring fries and soak them in cold water. Heat deep-frying oil in a pot. Drain the potatoes thoroughly, add them to the hot oil, and deep-fry until golden and crisp. Drain in a bowl lined with paper towels.
Toast Buns & Prep Sauce: Spread butter on the burger buns and toast them face-down in a pan until golden. In a small bowl, mix the mayo and sweet chilli sauce together, season lightly, and set aside.
Step 2 — Mixing & Cooking
Make the Creamy Mushroom Sauce: Fry the sliced onion in a little oil until translucent
Add the chilli flakes and garlic, letting the onion brown slightly for a deeper flavor.
Deglaze the pan with a splash of white wine, stir in the mushrooms, and cover the pot to let them sweat.
Pour in the cream and simmer until the sauce reduces and becomes glossy. Season to taste and set aside.
Bake the Patties: Place the crumbed chicken patties on a baking tray and bake at 180°C for 5 minutes on each side. Top one patty with grated cheddar cheese, place the second patty directly on top, and let the cheese melt to secure the double stack.
Step 3 — Finishing & Serving
Assembly: Generously spread the sweet chilli mayo onto the toasted buns. Place the double-cheese chicken patty stack on the bottom bun, spoon a rich layer of the creamy mushroom sauce right over the patties, and top with the upper bun. Serve hot alongside a pile of crispy shoestring fries.