Thursday, 15 August 2013

Carmamelised onion burger.

I haven't made a burger in almost a month and am, quite frankly suffering from withdrawal symptoms. So many recipes from The Burger cook book intrigues me and I am convinced that I will probably be recreating almost all of the recipes as they all so delicious. I wanted to make a more simple burger, as the last few burgers have been more exotic (Hawawian burgers, Morrocan burgers) and just wanted a simple beef patty. This burger recipe used caramelised onions as a topping to the burger, which provided a sweet, yet delicious taste to the burger.
Here is how my caramelised burger turned out:
Caramelised onion burger.

Recipe taken from The Burger cook book, I decided on using a simple bread roll instead of foccacia.

Makes 4
450g fresh beef mince
1 tsp salt
1 tsp pepper
1 tsp chopped rosemary
vegetable oil for frying
55g-85g Manchego cheese, grated or thinly sliced
125ml mayonnaise
4 x 15 cm/ 6-inch square pieces of foccacia
caramelised onions - include in recipe
cos lettuce leaves
tomato slices


1) Place the beef in a medium-sized bowl with the salt, pepper and rosemary and gently mix to combine, then divide into four equal sized portions and shape each portion into a patty.
2) Place a large frying pan over a medium-high heat. Add enough oil to coat the base of the pan. Add the patties and cook for about 4 minutes, without moving, until the burgers are brown and release easily from the pan. Turn and cook for 2 minutes, then place some cheese on top of each burger and cook for a further 2 minutes, or until cooked to your liking.
3) Spread the mayonnaise on the foccacia. Place the burgers on the bottom pieces of the foccacia, top with caramelised onions, lettuce leaves and tomato slices, add the lids and serve immediately.

For the caramelised onions.

Serves 4 -6
1-2 tbsp vegetable oil
1 red onion, sliced
1/2 tsp chopped rosemary
salt and pepper

1) Heat enough oil to coat the base of a large frying pan over a medium heat until shimmering. Add the onion and cook on one side for 3 minutes until brown. Add the herbs, if using, stir and continue cooking, stirring occasionally for about 12 minutes until nicely browned.
2) Season to taste with salt and pepper. Add the vinegar and cook for a further 8-10 minutes until very soft.
3) Serve immediately or leave to cook and store in the fridge for up to 3 days.



  1. Hi, I like caramelized onions and paired with burger, should be yummy :)

  2. Looks great - I make similar onions (without the herb) for putting on hotdogs too. Delish!


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