Blackened Burger with grilled onion salad and yellow pico de gallo

Makes 4 burgers

• vegetable or sunflower oil for cooking
• 1 onion
• 1 garlic clove, crushed
• 150g smoked sausage of your choice, such as chorizo, cut into 0.5cm dice
• 600g well trimmed, coarsely minced beef
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/8 tsp chili powder
• salt and freshly ground black pepper

Toppings

• 4 x 12.5 lengths warm baguette or regular buns
• Chili Mayonnaise
• 50g iceberg lettuce
• Grilled Onion Salad
• Yellow Pico De Gallo

To Make:

1. Heat a small frying pan and add a thin film of oil; add the onion, garlic and sausage, fry until softened and golden.

2. Transfer to a large bowl and allow to cool. Add the minced beef, dried herbs and spices and mix together and season with salt and pepper. Chill for 1 hour.

3. Divide into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until very hot. Add the burgers and cook for 3-4 minutes each side or longer if you prefer.

5. Halve the baguette or open the buns. Dress the bases with a spread of Chili Mayonnaise topped with shredded iceberg lettuce. Top with Grilled Onion Salad, a burger, and finally a good spoonful of the Yellow Pico De Gallo.

6. Close the burgers and serve.

Grilled Onion Salad

• 1 large or 2 small red onions, unpeeled
• 100ml Olive oil
• 2 tbsp fresh coriander, roughly chopped
• juice of 1/2 lemon
• splash of balsamic vinegar
• salt and Freshly ground black pepper

To Make:

1. Cut the onion(s) across into 4 thick slices about 2cm each, keeping the skins on each slice.

2. Heat a chargrill or pan grill until hot. Brush the onion slices liberally on both sides with half the oil.

3. Place the onions on the grill and cook until almost charred brown, but not burnt. Brush with more oil during cooking if needed.

4. Remove onions from the grill and transfer to a shallow pan. Discard the outer skins.

5. Mix the remaining oil, chopped coriander, lemon juice and a splash of balsamic vinegar in a bowl and brush over the warm onions. Season to taste and keep warm until being served.