5 Method Steps
1 tbsp olive oil
4 brown onions, sliced
1 tbsp caster sugar
1 tbsp balsamic vinegar
150g provolone cheese
olive oil cooking spray
4 wholegrain bread rolls, halved
1/2 cup tomato chutney or relish
2 iceberg lettuce leaves, shredded
oven-baked fries, to serve
1/3 cup milk
2 slices white bread, crusts removed
500g beef mince
1 tbsp worcestershire sauce
1 tbsp dijon mustard
2 tsp thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped
Combine oil and onions in a heatproof, microwave-safe bowl. Microwave, covered, on HIGH (100%) for 5 minutes or until tender. Stir in sugar and vinegar. Set aside.
Make beef patties: Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 4.
Cut eight 2cm cubes from cheese. Grate remaining cheese and set aside. Press 2 cheese cubes into centre of each beef portion. Shape portions into 2cm-thick patties and place on a plate. Cover and refrigerate for 20 minutes.
Preheat barbecue plate and grill on medium-high heat. Spray patties with oil. Place onion mixture and patties on hot plate. Cook onions for 6 minutes and patties for 5 minutes each side or until golden. Grill bread rolls for 2 minutes or until toasted.
Spread chutney over bread roll bases. Top with lettuce, patties, grated cheese and onions. Sandwich with bread tops. Secure with a toothpick. Serve with fries.