International award winning chef and proud Coastie, Andrew Church joined Sarah & Paddy ahead of the long weekend to run some cooking demonstrations.
Over the school holidays, Andrew has partnered with the Imperial Centre Gosford, where he'll be running cooking classes for the kids.
If you missed his cooking class here at 2GO, check out the video below. It went... well...
And here's the recipe for the 2GO Mini Burgers
3 brown onions
Salt and Pepper
250g beef mince
1 jar (about 300g) tomato chutney
1 Punnet of cherry tomato’s
1 tablespoon brown sugar
Olive oil (to drizzle on the BBQ)
Packet of sliced cheese
24 baby spinach leaves, one packet
10 – 12 mini rolls and a packet of long frilled tooth picks
Finely chop half of 1 onion. Thinly slice remaining onions. Place chopped onion, mince, egg and 1 tablespoon chutney in a bowl. Season with salt and pepper. Mix to combine. Roll tablespoons of mixture to make 10 balls. Flatten slightly. Place on a plate.
Meanwhile, melt butter on the hotplate. Add sliced onion. Cook, stirring, for 5 minutes. Add sugar. Cook, 5 to 10 minutes or until onion caramelises.
Drizzle some oil on the BBQ hotplate. Heat over medium-high heat. Cook patties for 2 to 3 minutes each side or until cooked through, add the sliced cheese just before you take them off so it melts slightly. Repeat with remaining patties.
Divide spinach, remaining chutney, patties, cherry tomato and caramelised onion between bun bases. Insert 1 toothpick in each burger when assembled. Serve.\
Keep a spatula handy, just in case Paddy turns up and tries to nick them. Very important.