1. Mix together the ingredients for the burgers. Fry a little of the mixture to check the seasoning, adjust if necessary. Shape into four patties and refrigerate.
2. For the caramelised onions, melt the butter in a medium-sized frying pan, add the sliced onions, thyme and salt, and cook for around 20-25 minutes until golden and sticky.
3. Heat 1 tbsp vegetable oil in a large frying pan and brown the burgers until cooked through, about 6-7 minutes each side. Remove them from the heat and place a slice of cheese on top of each one to melt gently.
4. Brush the inside of the ciabatta with the oil and grill or toast lightly. Spread one half with hummus, then lay the beef patties on the other. Add the onions and rocket and sandwich together. Cut into sections and serve.
|Vegetable Oil For Frying|
|Coarsely Ground Black Pepper||½tsp|
|Bunch Tarragon, Leaves Chopped (about 1tbsp)||¼|
|Bunch Flat Leaf Parsley Chipped, About 2tbsp||¼|
|Fresh Brown Breadcrumbs||50g|
|Medium Free-range Egg, Lightly Beaten||1|
|Cloves Garlic, Peeled And Crushed||2|
|Medium Onion Peeled And Diced||1|
|Bunch Thyme (about 1tbsp)||¼|
|Medium Onions Peeled And Sliced||3|
|Slices Emmenthal Cheese||4|
|Loaves Ciabatta Halved Horizontally||1 Or 2|
|Extra Virgin Olive Oil||2tbsp|
|Small Handfuls Rocket||4|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.