Sun-Dried Tomato Burgers with Balsamic-Glazed Onions Sun-Dried Tomato Burgers with Balsamic-Glazed Onions

Sun-Dried Tomato Burgers with Balsamic-Glazed Onions

Eat Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.

prep time
10 mins

cook time
30 minutes

serves
6 people

Ingredients

  • 675g/1½lb lean beef mince
  • 1 large onion, peeled and grated
  • 45ml/3tbsp freshly chopped oregano or 15ml/1tbsp dried oregano
  • 15ml/1tbsp freshly chopped mint
  • Salt and freshly milled black pepper
  • 6 sun-dried tomatoes in oil, drained and finely chopped (reserving 60ml/4tbsp of the oil)
  • For the basalmic-glazed onions

  • :450g/1lb red onions, peeled and finely sliced
  • 60ml/4tbsp good balsamic vinegar
  • Bread rolls, to serve
  • Lettuce leaves, to garnish

Method

  1. In a large bowl mix all the burger ingredients together. Using damp hands shape the mixture into six 9cm/3½inch evenly-sized burgers.
  2. Place the burgers on a large foil-lined plate or tray, cover and refrigerate for 30 minutes.
  3. Meanwhile, prepare the balsamic glazed onions; heat the reserved oil in a large non-stick pan either on a prepared barbecue or hob. Add the onions and cook for 8-10 minutes until soft and caramelised. Add the balsamic vinegar and season. Cook uncovered for a further 10 minutes.
  4. Cook the burgers on a preheated grill or barbecue for 8-12 minutes, turning occasionally until cooked and any meat juices run clear.
  5. Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.