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Hamburger with red onions recipe

Hamburger with red onions recipe

18 ratings

Burgers are a staple family favourite and these are no exception. Home-made and flavour-enriched through fragrant cumin and dijon mustard, these juicy burgers are sure to make your barbecue one to remember. See method

  • Serves 4
  • 20mins to prepare, 30mins resting time and 20mins to cook
  • 748 calories / serving
  • Healthy


  • 2 medium red onions
  • 500g Boswell Farms beef mince
  • 1 egg, beaten
  • 75g fresh breadcrumbs
  • 1tsp cumin seeds, crushed
  • 1tbsp dijon mustard
  • 1 beef tomato, sliced
  • sea salt
  • 4 pinches ground black pepper
  • 1-2 tbsp olive oil
  • 4 hamburger buns
  • 4 slices cheese
  • 4 Nightingale Farms lettuce leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    15g 74%
  • Sugars

    6g 7%
  • Salt

    3g 50%

of the reference intake
Carbohydrate 57.9g Protein 43.8g Fibre 4g


  1. Dice one of the onions and slice the other into 0.5cm thick rings; set the rings aside. Mix the diced onion, mince, egg, breadcrumbs, cumin seed and dijon mustard together. Season with salt and black pepper.
  2. Divide the mince mixture into 4 and form into burgers, place in the fridge for 30 minutes to firm up.
  3. Meanwhile heat 1 tbsp of the oil in a frying pan and lightly fry the onion rings for a couple of minutes until they start to brown and soften. Remove from heat and set aside.
  4. Heat a grill, griddle or barbecue until hot. Rub the burgers with the remaining oil and cook, rotating after 3 minutes, for roughly 6 minutes per a side, until the burgers are cooked through but still juicy. Remove and leave to rest.
  5. Toast the cut side of the hamburger bun and top each bottom piece with lettuce and a burger, then layer on the sliced cheese, onions rings and slices of tomato.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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