A quick red onion pickle, coriander salsa and a fried egg make this vibrant South American-style burger recipe stand out from the crowd. Cook them on the barbecue in summer, or on a griddle pan at any time of year.
- Put the rounds of red onion in a small bowl, cover with cold water and 1 tbsp red wine vinegar, then set aside. In a separate bowl, mix together the finely chopped onion, chilli, garlic, coriander, 2 tbsp olive oil and the remaining vinegar; season with pepper.
- Cook the burgers to pack instructions, then leave to rest for 1 min. Toast the burger buns, cut-side down, for 1 min.
- Meanwhile, when the burgers are almost cooked, heat the remaining 1 tbsp oil in a large frying pan over a medium heat. Fry the eggs for 3-4 mins or until the whites are set but the yolks are still runny.
- Mix the soured cream with the paprika; season. Drain and pat dry the onions. Spread a layer of the paprika soured cream over the bottom halves of the buns, top with a few onion rounds, the burgers, more onion rounds, a fried egg and some of the herb salsa. Add a twist of black pepper and sandwich with the bun tops.
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