• 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 g lean beef mince

  • Caramelised Onions: (optional)
  • 2 onions, sliced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar

  • 4 burger buns
  • HEINZ [SERIOUSLY] GOOD™ Spicy Peri Peri Mayonnaise
  • Salad leaves
  • Tomato slices
  1. Heat a dash of oil in a small pan over medium-low heat and gently cook the onion and garlic until soft. Set aside to cool.
  2. Mix together beef mince, cooked onion and garlic. Season with salt and black pepper. Form mixture into 4 patties. Place on a tray and refrigerate for 20 minutes.
  3. Brush patties with a little oil. Cook over medium heat on a preheated BBQ or in a frying pan or under the grill. Cook for 5 minutes before turning to cook the other side for 4-5 minutes or until the meat is cooked to your liking. Remove from heat and allow to rest while preparing the buns.
  4. Brush the cut burger buns with a little oil. Toast on the BBQ or under the grill.
  5. Spread the bases of the buns with HEINZ [SERIOUSLY] GOOD™ Spicy Peri Peri Mayonnaise. Top with the optional caramelised onions, beef patty and salad leaves, tomato slices and an extra dollop of Peri Peri Mayonnaise before placing on the lid.

To make the caramelised onions: Heat a dash of oil in a frying pan and cook the onions over a medium low heat until the onions start to soften. Add balsamic vinegar and brown sugar. Continue cooking over a low heat, stirring until the onions are soft and caramelised. This will take about 20 minutes. Set aside and keep warm.

Top Tips

  • Burger patties can be made and frozen uncooked. Place a layer of baking paper between each patty. Freeze in an airtight container. Remove as required. Patties can be cooked from frozen or thawed in the refrigerator before cooking. If cooking from frozen cooking time will be longer.

Swap it out

  • Replace caramelised onions with thinly sliced fresh red onion.

Switch it up

  • Add your favourite burger toppings such as avocado, beetroot, gherkin slices, cheese slices, fried egg, etc.

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