A great handmade version of a takeaway dish is fantastic. Here is a simple recipe to get you started.
- 2 tablespoons olive oil
- 2 brown onions, halved, thinly sliced
- 2 teaspoons brown sugar
- 900g beef mince
- 2 tablespoons barbecue sauce
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tablespoon dried oregano leaves
- 1 egg, lightly whisked
- 1/2 cup bought mayonnaise
- 2 tablespoons dijon mustard
- 6 bacon rashers, rind and excess fat trimmed
- 6 slices jarlsberg cheese
- 6 bread rolls, split, toasted
- 425g can beetroot slices, drained on paper towel
- 50g mixed lettuce leaves
- Heat half the oil in a large frying pan over medium heat.
- Cook the onion, stirring for 15 minutes or until soft and light golden in colour. Add the sugar and cook for 12 minutes or until caramelised. Transfer to a bowl and cover with foil to keep warm.
- Place the mince, barbecue sauce, parsley, oregano and egg in a bowl. Mix with your hands.
- Divide mixture into 6 and shape into 1cm-thick patties. Combine mayonnaise and mustard in a bowl.
- Heat the remaining oil in a large frypan over medium-high heat. Cook half the patties for 5-6 minutes each side or until cooked through.
- Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties. Add bacon to the pan and cook for 1-2 minutes each side or until golden. Preheat grill on high. Place the cheese on the cut side of the top halves of the rolls. Cook under grill for 2 minutes or until melted. Spread the base of the rolls with mayonnaise mixture. Top with patties, bacon onion, salad and tops of rolls.