10 as canapés
Average: 2.5 (12 votes)


20 miniature brioche burger buns - sliced in half

1 kg Wagyu beef mince

1 large Spanish onion finely diced and fried

1 small bunch of flat leaf parsley - finely chopped

2 eggs

3 brown onions sliced

4 Tbl brown sugar

¼ cup balsamic vinegar

Splash of grapeseed oil

20 small slices of sharp vintage cheddar cheese

½ cup aioli

Sea salt flakes

Freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare the mince patties by mixing together the minced beef, fried Spanish onion, parsley, eggs and a generous pinch of sea salt and freshly ground black pepper. Combine well.

Roll in to 20 balls, weighing 50g per ball. Flatten slightly and rest in the fridge for 2-3 hours.

Make the caramelized onions by sweating the sliced onions in grapeseed oil until translucent in colour. Add the brown sugar and balsamic vinegar and mix thoroughly.

Continue to fry the onions until they have reduced in size and are thoroughly caramelized and crispy. This step should take 20-25 minutes.

On to a medium to hot barbeque, cook the patties, flipping once. Just before the patties are cooked through, top with a slice of cheese.

To assemble the canapés: Lay out the bases of the burger buns and slather with aioli. Top with a pattie and cheese and a small helping of the caramelized onions. Finish with the burger bun top and secure with a short bamboo skewer.

Slide immediately.