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Caramelised Onion Hamburgers

You may have seen I made some caramelised onions recently, as I had planned to cook a couple of things from Nigella Express (now out in paperback, and it would appear the spaghetti from the hardback is now cooked) which called for such from a jar, which I was unable to get my hands on. I said I would use them in burgers, which I did, and cannot now think why I haven’t shared these sooner, because, as expected, they were amazing! The recipe is adapted from Nigella Express, one of the changes being an increase in the amount of caramelised onions. My serving suggestion would also be different, if still merely a suggestion – in buns, toasted if you like, topped with mature cheddar cheese, and a dollop of the ubiquitous gooey onions, preferably not fridge-cold.

Caramelised Onion Hamburgers (makes 2, and see serving suggestion above)

  • 250g good minced beef
  • 2 tablespoons caramelised onions (from a jar, if you like)
  • 1 egg
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons Worcestershire sauce

Place the minced beef and onions into a bowl. Crack the egg over and add the sauces. Season with freshly ground black pepper, and mix to combine. The best way, I think, to do this is to get in there with your hands and give everything a good mix, but, if you must, you can use a spoon instead.

Divide the mixture into two portions, and shape them into burgers. Again, the easiest way is by hand, squeezing the portion of meat first into a ball, then pressing, quite firmly, into a patty, finally tidying the edges and shaping into a round. Thinner and wider works better here – fat and squat may mean the outsides begin to blacken before the inside is cooked. Place the burgers on a plate, cover with cling film, and chill in the fridge for half an hour to firm up.

Preheat the grill to high, and grill the burgers for 15 minutes, turning at the half way point, or until cooked through. Serve immediately.

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