We’re sure that with the winter creeping in, everyone will want to indulge in these moreish Klein River Raclette burgers.
1 small red onion, grated
400 g mince
handful of fresh parsley, finely chopped
salt and pepper, to taste
Raclette, as much as your heart desire
1 ripe avocado
2 tomatoes, sliced
4 hamburger buns
4 tbsp mayonnaise
3 tsp mustard
Switch the oven on to grill.
Mix the onion, mince, parsley and salt and pepper. Then form 4 balls.
Heat some oil in a pan, spoon the mince into the hot pan and press it down with the back of a spatula to create thick patties.
Cook for 2 minutes on each side, until golden and cooked through.
Put the patties onto a baking tray, top each one with a few slices of Raclette, the more the better.
Place it under the grill until the cheese is bubbling and all those wonderful flavours start oozing out.
For the sauce; just mix the mayonnaise and mustard.
Assemble your hamburgers with lettuce, tomato and avocado on one half. Place the patties with melted Raclette on the other half of the bun.
And to top it off, pour some mustard-mayo sauce over.
For the ultimate comfort food experience, serve it with chunky homemade chips.