Download Tuck-in 11 PDF - Simply Beef and Lamb

Tuck-in Classic caravanning
08
Sun-dried Tomato Burgers with Balsamic-glazed Onions ◊
Feeds 6
Time to prepare
10 minutes
Time to cook
Under 25 minutes
Take
675g (1½lb) lean minced beef
1 large onion, peeled and grated
45ml (3tbsp) freshly chopped oregano
or 15ml (1tbsp) dried oregano
15ml (1tbsp) freshly chopped mint
Salt and pepper
6 sun-dried tomatoes in oil, drained
and finely chopped (reserving 60ml
(4tbsp) of the oil)
For the Balsamic-glazed Onions:
450g (1lb) red onions, peeled and
finely sliced
60ml (4tbsp) good balsamic vinegar
Bread rolls, to serve
Lettuce leaves, to garnish
Make
In a large bowl mix all the burger
ingredients together. Using damp
hands shape the mixture into six,
9cm (3½inch), evenly-sized burgers.
Place the burgers on a large plate
or tray, cover and refrigerate for
30 minutes.
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.
Cook the burgers on a preheated grill
or barbecue for 8-12 minutes, turning
occasionally until cooked and any meat
juices run clear.
Eat
Serve the burgers
with rolls of your
choice, salad leaves,
the onions and
a selection of
prepared relishes.