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


  1. Heat half the oil in a large frying pan over medium heat.
  2. 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.
  3. Place the mince, barbecue sauce, parsley, oregano and egg in a bowl. Mix with your hands.
  4. Divide mixture into 6 and shape into 1cm-thick patties. Combine mayonnaise and mustard in a bowl.
  5. 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.
  6. 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.