Hamburger on sourdough

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.

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