Dirty-burgerDirty burgers began as the burgers you would buy from a vendor at 2am after a big night out. These days a dirty burger is one that is messy, manly, and definitely doesn’t come with knife and fork.

500 g topside beef mince
1 slice bread made into crumbs
2 large onions
1-2 tbsp oil
1 tsp beef stock
2 tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper

4 tbsp mayonnaise
1 clove garlic crushed
¼ cup tomato relish or chutney or ketchup style sauce if you prefer
2-3 Gherkins thinly slices
2 ripe tomatoes
4 slices cheddar cheese
sliced beetroot – optional

4-5 burger buns, large baps or soft rolls.

Cut the onions in half, set aside one half. Peel and slice the remaining onion halves and place in a frying pan or saucepan with the oil and fry gently until golden brown. Combine the mayonnaise and garlic and set aside.

While the onions are cooking make the burgers. In a bowl or processor combine the beef and breadcrumbs. Finely chop the remaining ½ onion and add to the meat along with the Worcestershire sauce, salt and pepper and sprinkle in the beef stock. Mix well then form into 4-5 patties.

Wrap the buns in foil or place in a foil covered tray in the oven to warm through.

Grill the burgers 3-4 minutes each side then place the cheese on top of each one and grill until just melting.

To assemble the burgers, slice the warm buns in half, spread the base with tomato relish and the top with garlic mayonnaise. Build the burger in layers with lettuce, fried onions, cheese topped patty, gherkins, tomatoes, beetroot if using and serve with napkins to catch the juices that run down your chin.