Heat a dash of oil in a small pan over medium–low heat and gently cook the onion and garlic until onion is soft but not browned. Set aside to cool.
Mix together the beef mince, cooked onion and garlic. Season with salt and black pepper. Form mixture into 4 patties. Place on a tray and refrigerate for 20 minutes.
Brush patties with a little oil. Cook over medium heat on a preheated BBQ or in a frying pan or under the grill. Cook for 5 minutes before turning to cook the other side for a further 4–5 minutes or until the meat is cooked to your liking. Remove from heat and allow to rest while preparing the buns.
Brush the cut brioche buns with a little oil. Toast on a BBQ or place under the grill.
Spread the bases of the buns with HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise . Top with the salad leaves, burger patty and your choice of fillings (see below). Spoon over more mayonnaise before placing on the lid.
* We’ve used the American style patty (see below) and filled the burger with pickles, Swiss cheese, caramelised onions, lettuce and salad leaves.
*If you prefer, you can add any of the following ingredients to the patties:
American style: 1 Tbsp wholegrain mustard
Italian style: ¼ cup finely chopped sundried tomatoes, ¼ cup finely chopped gherkins and 1 tsp Gregg’s Rubbed Oregano
Spanish Style: 1 tsp Gregg’s Smoked Paprika , ¼ cup finely chopped sundried tomatoes and 2 Tbsp chopped fresh parsley
Thai Style: 2 tsp Gregg’s Thai Chilli and Lemongrass Seasoning and 2 Tbsp chopped fresh coriander
Add any of the following fillings to your burger:
Caramelised red onions**
Pickles or gherkins
Slices of Brie
Roasted vegetables – courgettes, capsicum, red onion, etc.
** To caramelise onions – slice 2 red onions. Heat a dash of oil in a frying pan over medium–low heat and gently sauté until the onions start to soften. Pour over ¼ cup balsamic vinegar. Continue cooking the onions until they are sticky and jam-like. In place of the balsamic vinegar, you can use ¼ cup of unsweetened apple juice.