Prep 15 m
Cook 15m


    • 4 burger patties (Angus topside beef patties, store brought)  
    • 2 tsp sunflower oil  
    • A pinch of salt 
    • A pinch of black pepper 
    • 4 pieces burger bun brioche 
    • 2 tsp butter  
    • 800 gms skinny fries (Frozen, store brought)
    • 2 tsp chopped garlic  
    • 2 tsp chopped parsley 
    • A pinch of salt 
    • A pinch of white pepper
    • 40 gms wild rocket leaves 
    • 2 tsp pomace olive oil  
    • 200 gms raclette cheese (Swiss melting cheese)

    Caramelized Onion

    • 2 pieces of sliced white onion  
    • 2 tsp sunflower oil 
    • 1 tsp sugar 

    Grilled Mushroom 

    • 3 pieces of Portobello mushroom  
    • 2 tsp sunflower oil 
    • A pinch of salt  
    • A pinch of black pepper  
    • 1 tsp chopped parsley  

    Grain Mustard Mayonnaise 

    • 5 tbsp mayonnaise  
    • 2 tsp grain mustard  
    • A pinch of salt  
    • A pinch of white pepper  
    • ¼ tsp white vinegar 
    • ¼ tsp sauce Worcestershire sauce 
    • 2 tsp dijon mustard


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Ingredient Substitution Guide


1. Caramelized Onion: Add the oil to a flat pan over medium heat and the sliced onions and sugar. Cook the onions for 20 minutes until caramelized.

2. Grilled Mushroom: Drizzle the oil on the mushroom and season with salt and pepper. Bake in the oven for 10 minutes. Slice, then toss with the chopped parsley.

3. Grain Mustard Mayonnaise: Add all the ingredients to a bowl, and whisk by hand.

4. Brush the burger patties with oil and season with salt and pepper. Grill on both sides to reach the preferred temperature.

5. Cut the brioche buns into half and brush with butter. Toast on a pan over medium heat.

6. Deep fry the skinny fries, then toss with the chopped garlic and parsley. Season with salt and white pepper.

7. Toss the wild rocket leaves with olive oil. 

8. Cut the cheese into 4 equal portions.


1. Spread the grain mustard mayonnaise on the heel of the bun (the top of a bun is the crown, the bottom is the heel) and top it with caramelized onions.

2. Top the patties with the mushrooms, then with the cheese. Transfer patties to the oven to allow the cheese to melt at 66C.

3. Place the patty on the heel of the bun. Top with the wild rocket, then with the crown of the bun.

Serve with the garlic skinny fries on the side.

Recipe courtesy: Chef Fadi Naim, Head Chef at Couqley French Bistro & Bar

If you are looking to make brioche bread at home, here is a recipe. Tell us about your favourite recipes at