Beef burgers and caramelised onions
500 g beef mince
2 cloves garlic, crushed
2 tbsp barbecue sauce
0.5 cup chopped parsley
2 tsp Dijon or mild mustard
1 tbsp water
toasted or char-grilled buns or bread, sliced tomato and salad leaves to serve
2 large or 3 small red onions, peeled and sliced thinly
2 tbsp oil
1 tbsp brown sugar
- Combine the beef mince, garlic, sauce, parsley mustard and water, and season with salt and pepper. Mix lightly, shape into 4 burgers.
- Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush the burgers with oil. Add burgers to the barbecue or pan, lower the heat to moderate.
- Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only. Serve burgers on toasted buns, with lettuce, tomato slices and top with caramelised onions.
- To make caramelised onions: place all ingredients in a pan and cook over a moderately high heat for 5 minutes stirring occasionally, reduce heat to low and cook a further 5 minutes.
- Burgers should always be thoroughly cooked. Burgers should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.