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Beef burger with caramelised onion

Name: Beef burger with caramelised onion
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 2 large onions, peeled and sliced; 2 tablespoons olive oil; 2 teaspoons Chelsea Dark Cane Sugar; 1 kg beef hamburger mince; 1 egg, lightly beaten; 1 small red onion, very finely chopped; 3 tablespoons parsley, finely chopped; 1 tablespoon tomato ketchup; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; Olive oil for frying; 2 handfuls of washed salad leaves; 2 medium tomatoes, sliced; 4 tablespoons spiced beetroot relish; 6 burger buns, split and toasted (kept warm)

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

No beef burger is complete without caramelised onions, delish!

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Ingredients
Method

Ingredients

2 large onions, peeled and sliced
2 tablespoons olive oil
2 teaspoons Chelsea Dark Cane Sugar
1 kg beef hamburger mince
1 egg, lightly beaten
1 small red onion, very finely chopped
3 tablespoons parsley, finely chopped
1 tablespoon tomato ketchup
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Olive oil for frying
2 handfuls of washed salad leaves
2 medium tomatoes, sliced
4 tablespoons spiced beetroot relish
6 burger buns, split and toasted (kept warm)

Additional tips

Tasting notes: The flavour of caramelised onions is made more intense with the added rich dark toffee aroma of Chelsea Dark Cane Sugar

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Method

First, make the caramelised onion.

1. In a medium frying pan, on medium-low heat, add the olive oil and onions. Cook, stirring occasionally for 10 minutes or until soft and lightly golden. Stir in the Chelsea Dark Cane Sugar and allow to cook for another couple of minute, until the onion is a rich caramelised dark brown, remove from the heat.

2. In a large bowl, add all the burger ingredients and use your clean hands or a large spoon to mix everything very well. Do not use lean mince for the beef burger as the fat in hamburger mince keeps them moist as they cook.

3. Form into 6 large patties.

4. Oil either a frying pan or barbeque flat-plate lightly and heat until hot, fry the burgers on both sides until cooked to your liking.

5. Assemble the burgers with the salad leaves on the bun base, top with the burgers, sliced tomatoes and a generous dollop of beetroot relish and caramelised onions. Serve immediately.