1. Heat a saucepan with 2 tbsp oil over medium heat. Add 1 tsp mustard seeds. Chop and add onion, tomatoes and thyme leaves. Cook for 3 minutes then stir in 3 tbsp vinegar and 1 tbsp sugar. Reduce heat and simmer for 20 minutes, or until thickened.

2. Set oven to 200ºC, grill.
Julienne (or grate) carrots, slice beetroots, rinse and tear lettuce leaves. Arrange on a plate.

3. Heat a large frypan over medium-high heat. Rub patties with oil, salt and pepper. Cook for 2-3 minutes on each side, or until cooked through.

4. Heat a second pan with oil. Crack in eggs and cook to your liking.

5. Cut buns in half and warm in the oven.

6. Assemble burgers in buns at the table with salad ingredients, sprouts, fried egg and caramelised onion relish.

Notes:
Serve with your favourite tomato sauce or mayonnaise.

Add 1-2 crushed garlic cloves to the relish if you like!

Gluten friendly option - rolls are replaced with GF rolls.

Red onion 3/4
Tomatoes 2
Thyme 1/2 packet
carrots 2
Cooked Beetroot 1 packet
festival lettuce 1/2
Beef Hamburger patties 4-pack
Free-range Eggs 4
Wholemeal Burger buns 4-pack
Alfalfa Sprouts 1/3 punnet

From your pantry:
oil (for cooking), salt, pepper, mustard seeds (black), white wine vinegar, brown sugar