Caramelised onion beefburgers

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Make the caramelised onion in advanced before making this meal. The onions will keep, covered, in the fridge for a week.


6 red onions


6 tbsp brown sugar


6 tbsp balsamic vinegar


2 tbsp oil


1. Peel the onions and cut them into thin wedges. Place them in a large pot with the sugar, vinegar, oil, 375ml of water, 1 teaspoon of salt and some ground black pepper.


2. Bring the onions to the boil, then reduce the heat and simmer gently, stirring occasionally, for 40-45 minutes or until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions do not catch and burn - give them a stir now and then.


3. Remove the pot from the heat and cool before storing the onions in the fridge in a covered container. The onions will keep, covered, in the fridge for a week. Reheat portions in a small pan or use as a meal ingredient.


Make beefburgers:


Mix 300g lean ground beef and with 3tbsp caramelised onion and 1 tbsp chinese oyster sauce well in a bowl. Season with pepper. Form into four balls, flatten slightly and wrap in clingfilm. Chill for 15 minutes.


I served with the following veg:


Rinse, top and tail 6 green beans and 1 stringless green bean.


Thinly slice one quarter rinsed aubergine.


One half precooked rinsed, roasted and large cubed marrow, (sprinkled with 2 tsps dried sumac and 1 tbsp oil, 180fan for 15 minutes); or just use peeled small cubed marrow raw.


To cook the meal:


Unwrap the burgers and flatten into even rounds, place them in the centre of a frying pan over high hob heat with the green beans around the edges and fry 4 minutes lidded. I did not use oil to fry as the burgers leak sufficiently to cook but if you wish use 2 tbsp oil.


Turn the veg and burgers over after 4 minutes and top the greens with the marrow and cook a further 4 minutes on a med / high heat, adding 2 handfuls of washed and kitchen towel dried spinach for the final minute.


Serves 2.