Confit Beef Burgers with Caramelised Onion, Camembert and Horseradish Mayo

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Heat a drizzle of oil in a small pot on low-medium heat. Cook onion for about 3 minutes until soft. Add sugar, vinegar and soy sauce, reduce heat to low and simmer for 5–7 minutes, until thickened, stirring often to avoid sticking. Remove from heat and season with pepper.
3. In a small bowl, mix horseradish and mayonnaise together.
4. Divide beef grind into 3 and shape into 10cm patties, about 1cm-thick.
5. Heat a drizzle of olive oil in a fry-pan on medium-high heat. Cook patties for 3–4 minutes each side, until golden. Transfer to oven tray, along with baps, and bake for 3–4 minutes, or until cooked through and baps are golden. Remove tray from oven and place camembert on top of patties to melt.
6. While patties cook, prepare the rest of your burger. Separate lettuce leaves; thinly slice tomato; thinly slice gherkins lengthways.
7. Spread horseradish mayo on top half of each bap. Place 2–3 lettuce leaves on bottom half of bap. Top with a beef patty, caramelised onion, tomato, gherkins and top of bap. Combine any remaining lettuce, tomato and gherkin to serve as a salad on the side.