Hamburger with red onions recipe
Burgers are a staple family favourite and these are no exception. Home-made and flavour-enriched through fragrant cumin and dijon mustard, these juicy burgers are sure to make your barbecue one to remember.
See method- Serves 4
- 20mins to prepare, 30mins resting time and 20mins to cook
- 748 calories / serving
Ingredients
- 2 medium red onions
- 500g Boswell Farms beef mince
- 1 egg, beaten
- 75g fresh breadcrumbs
- 1tsp cumin seeds, crushed
- 1tbsp dijon mustard
- 1 beef tomato, sliced
- sea salt
- 4 pinches ground black pepper
- 1-2 tbsp olive oil
- 4 hamburger buns
- 4 slices cheese
- 4 Nightingale Farms lettuce leaves
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Shop ingredientsEach serving contains
- Energy
- 3130kJ 748.0kcal
- Fat
- 37g
- Saturates
- 15g
- Salt
- 3.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 57.9gProtein 43.8gFibre 4.0g
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- Dice one of the onions and slice the other into 0.5cm thick rings; set the rings aside. Mix the diced onion, mince, egg, breadcrumbs, cumin seed and dijon mustard together. Season with salt and black pepper.
- Divide the mince mixture into 4 and form into burgers, place in the fridge for 30 minutes to firm up.
- Meanwhile heat 1 tbsp of the oil in a frying pan and lightly fry the onion rings for a couple of minutes until they start to brown and soften. Remove from heat and set aside.
- Heat a grill, griddle or barbecue until hot. Rub the burgers with the remaining oil and cook, rotating after 3 minutes, for roughly 6 minutes per a side, until the burgers are cooked through but still juicy. Remove and leave to rest.
- Toast the cut side of the hamburger bun and top each bottom piece with lettuce and a burger, then layer on the sliced cheese, onions rings and slices of tomato.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
