Instructions

Step 1: Peel the onion and slice it in half through the root. Trim off the top. Place the cut side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. Then, with the knife point at the root end, cut down from top to bottom 4 times. Finally, holding the root end, finely slice to create small diced pieces.

Step 2: Place the diced onion, beef mince, and egg into a bowl. Mix well to combine all ingredients thoroughly.

Step 3: Divide the mixture into four equal parts. Lightly wet your hands and roll each portion into a ball about the size of a tennis ball. Place each ball in your palm and gently press down to form a patty about 3cm thick. Ensure all patties are the same thickness for even cooking. Cover the patties with cling film and refrigerate for at least 30 minutes to firm up.

Step 4: Preheat your barbecue to medium-hot, indicated by white ash covering red hot coals (usually 40 minutes after lighting). Lightly brush one side of each burger with vegetable oil.

Step 5: Place the oiled side of each burger down on the barbecue. Cook for 5 minutes until lightly charred. Avoid moving them to prevent sticking. Brush the other side with oil and turn the burgers over using tongs. Do not press down on the patties to keep the juices inside. Cook for another 5 minutes for medium doneness.

Step 6: Adjust cooking times to your preference: cook 1 minute less per side for pink centers; cook 1 minute more per side for well done.

Step 7: Remove the burgers from the barbecue and let them rest on a plate so juices can settle. Slice the burger buns in half and place cut-side down on the barbecue rack. Toast for about 1 minute until lightly charred.

Step 8: Assemble the burgers by placing a patty inside each bun and topping with your preferred accompaniments such as tomato, beetroot, sauces, or greens.

Tips & Variations

For extra flavor, add finely chopped herbs like parsley or thyme to the beef mixture before forming patties.

Try different cheeses melted on top during the last minute of cooking for a tasty twist.

If you don’t have a barbecue, these patties can be cooked in a hot skillet or grill pan indoors.

Explore different toppings and sauces to customize your burger to your taste.

FAQs

Can I use a different type of meat for these burgers?

Yes, you can substitute beef with lamb, pork, chicken, or turkey mince. Adjust cooking times accordingly since leaner meats may cook faster and be more prone to drying out.

How can I tell when the burgers are cooked through?

The burgers should be firm to the touch and have an internal temperature of 70°C (160°F) for safe consumption. Juices running clear is another sign they are cooked through.