Beef burger with balsamic onions, mature cheddar and pickles

Prepare for a burger experience like no other as we present this mouthwatering Beef Burger with balsamic onions, aged cheddar, and pickles.

Sometimes, when you do the simple things right, they become glorious to the next level. Choosing the right items for your burger is essential, so go the extra mile to find the best sesame bun, the very best mature cheddar, and some high-quality beef mince. Recipe compliments of Spier Wine Farm.


For the balsamic onions

  • 15 ml butter
  • 15 ml olive oil
  • 2 onions, peeled & thinly sliced (not chopped)
  • 4 sprigs thyme, stalks discarded
  • 45 ml balsamic vinegar
  • 30 ml brown sugar
  • Salt & pepper to taste

For the burgers

  • 600-800 best-quality ground beef mince
  • Butter, for frying & spreading
  • 4 large sesame buns, sliced horizontally
  • Best quality mayonnaise, for spreading
  • Finely sliced lettuce, for topping
  • Sliced mature cheddar cheese, for topping
  • A few pickled gherkins/cucumbers, finely sliced, for topping
  • Golden roasted potato wedges/chips, for serving (optional)


  1. Make the balsamic onions: In a large wide pot, heat the butter and oil and add the onions and thyme. Fry for about 15 minutes over medium heat, stirring often, until the onions are soft and starts to brown (don’t rush this). Continue to fry until they start to go golden brown but not too dark. Turn up the heat to high, then add the balsamic and brown sugar and stir well. Fry, stirring, until the vinegar reduces to a syrup that just coats the onions. Remove from the heat and season to taste with salt and pepper.
  2. Fry the patties: Divide the mince into 4 equal parts and shape into a wide disk that is a little wider than your buns (it will shrink in the pan). Flatten the middle of each patty a little more. Heat the butter in a large pan and fry the patties on each side until they have a nice dark crust on the outside and are just pink in the middle, seasoning with salt & pepper as you go. Remove from the pan and let them rest for about 3 minutes before serving.
  3. Prep the buns: Spread the insides of the buns with butter and give them a quick toast in a pan or in the oven under the grill. Spread the bottom halves with mayonnaise and top with shredded lettuce, then top with the freshly cooked patties, sliced cheese and pickles. Serve at once, with or without potatoes.

About the wine, Spier Signature Pinotage

This classic South African Pinotage offers a generous bouquet of dark cherries, juicy plums and hints of cinnamon with smooth and silky tannins. Also pairs well withpork with a fruity barbecue sauce, lamb chops, or burgers with caramelised onions.

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