1 Heat a small frypan over medium-high heat with 1 tbsp butter and 1 tbsp oil. Peel and slice onion, add to pan as you go. Stir in 1 tbsp brown sugar, 1 tsp smoked paprika and 1/2 tbsp apple cider vinegar. Cook for 10-15 minutes , or until caramelised.

2. Grate or julienne beetroot and carrot. Slice cucumber and avocado. Rinse and chop lettuce.

3. Heat a large pan over medium heat. Slice open and butter the buns to your liking. Place cut side down for 1-2 minutes until golden. Toast in batches if needed.

4. Increase pan to medium-high heat, rub burger patties with 1/2 tbsp oil and season with salt. Cook for 2-3 minutes on each side, or until cooked through. Remove and keep warm.

5. Add 1/2 tbsp oil (if needed) to the pan. Crack eggs in and cook to your liking.

6. Assemble burgers at the table with toasted bread, salad, patty, egg and BBQ onions.

Tip!
Gluten free option - replace with is GF bread.

butter 1tbsp
onion 1
smoked paprika 1tsp
apple cider vinegar
 1/2 tbsp

beetroot 1
carrot 1
lebanese cucumber 1
avocado 1
baby cos 1

wholemeal burger buns 6
beef hamburger patties 6-pack
eggs 4

From your pantry: Oil, salt & brown sugar