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Ingredients
Method
- 600g beef mince (20% fat)
- 2 brown onions, thinly sliced
- 30g butter
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 120g blue cheese, crumbled
- 4 brioche buns, halved
- 2 tbsp mayonnaise
- Handful baby cos leaves
- Sea salt and cracked black pepper
- Melt the butter in a frying pan over low heat and cook the onions for 25 minutes, stirring now and then. Add the sugar and vinegar and cook for another 5 minutes, until sticky and dark. Set aside.
- Divide the mince into four loose patties, pressing them slightly wider than the buns, and season heavily on both sides. Cook on a screaming hot barbecue or pan for 3 minutes each side, adding the blue cheese to the top for the final minute so it slumps.
- Toast the buns cut side down in the beef fat. Spread with mayonnaise, add the lettuce, then the patty, then a generous pile of caramelised onion. Press the lid on and let it sit for a minute before eating.
50 mins
4 serving
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