Best burgers

Serves 8

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• 750g PnP Beef Mince
• 200g chorizo sausage, finely chopped
• 10 ml (2 t) smoked paprika
• 5 ml (1 t) salt and ground black pepper
• 60 ml (1/4 c) PnP Extra Virgin Olive Oil
• caramelized onions
• 60 g PnP butter
• 5 PnP onions, thickly sliced
• 15 ml (1 tbsp.) PnP brown sugar
• 8 Ciabatta rolls
• 30 ml PnP English Mustard
• 4 PnP tomatoes, sliced
• 1 PnP red onion, thinly sliced
• 80 g PnP watercress and rocket mixture

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1 Mix the minced meat, chorizo and smoked paprika and season with salt and pepper.

2 Meanwhile, heat the butter in a large pan over medium heat. Fry the onions for 10 minutes. Add the brown sugar and caramelize for an additional 5-10 minutes.

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3 Heat a griddle pan over high heat. Form large meatballs with minced meat by pressing it slightly flatter in your palm. Rub olive oil on the burgers. Cook for 8 minutes on each side or until golden and cooked through.

4 Serve the burgers on the rolls with English mustard, tomato, red onion, lettuce and caramelized onion.