500g lean minced beef
1 white onion, diced
2 garlic cloves, crushed
salt and pepper
1/2 tsp Delmaine Dijon mustard
(if too wet add breadcrumbs)
Iceburg Lettuce leaves
2 tomatoes sliced
Delmaine Dijon Mustard for serving
Mayonnaise for Serving
Delmaine Round Sliced Gherkins for Serving
Sliced Cheese - optional
Heat up the oil in a frying pan and add the diced onions.
Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
Add the beef to a mixing bowl and break up with your fingers.
Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
Add salt and pepper and the dijon mustard.
Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
Once chilled and with the barbeque lit to medium, place the burgers on the BBQ. 7 minutes each side - Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
Serve on hamburger buns or fresh ciabatta bread with fresh lettuce, add Sauces, mustard, cheese and Sliced gherkins and enjoy.
These can be frozen and defrosted for use later on.