Hamburger on sourdough
- 2 spanish onions
- 2 tbsp olive oil
- 2 tsbp balsamic vinegar
- 1 tbsp brown sugar
- 500g beef mince
- 1/2 white onion, finely diced
- 1 egg
- 150g cheddar cheese, grated
- 2 tomatoes, sliced
- 1 small tin beetroot, drained
- 1 avocado
- 1 loaf sourdough bread
In a small saucepan, heat the olive oil.
Once hot, add the spanish onion and cook for a minute or two. Turn the heat down and add the balsamic vinegar and brown sugar and combine.
Simmer on a low heat for 15 mins, stirring occasionally. Once the onions have become very soft and dark, tip into a small serving bowl.
Meanwhile, combine the mince, egg and diced white onion in a bowl.
Once combined, shape the mixture into small rissoles.
Heat a littl oil in a frying pan and once hot, place the rissoles in the pan.
Cook over a medium heat, turning once.
Remove from pan.
Serve with the caramelised onions, sourdough bread, tomatoes, beetroot, avocado and cheese.
- I like to put each ingredient into a separate bowl so my family can help themselves and make their own personalised hamburger.
- I use bread instead of traditional rolls because I find the rolls are just too big for little mouths and the entire contents of the hamburger always falls out onto the plate.
- I mash the avocado into a guacamole-style paste (and add a little squeeze of lemon juice to it) so it can be spread on the bread instead of butter.
Related mince recipes:
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.