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Beefbuger with red wine onion jam and camembert


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Slice 2 red onions. Saute  in heavy based pan (i used cast irion griddle) with 2 tablespoons of olive oil and 2 tablespoons of sugar for 15 mins over low to medium heat until onion is soft then add 200ml of red wine and 2 tablespoons of balsemic vinegar and continue to saute for 12 or so minutes more until wine has nearly evaporated and the onion is tender. Meanwhile make burgers with 20% fat minced beef salt and pepper. Bbq over direct medium heat for 15 mins until internal temp is 70c. At 60c, top each burger with camembert and toast slices of rye bread.  Serve burgers on toasted rye topped with big dollop of onion jam. 



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Yes i agree with you. It is a weber recipe from weber  burgers and sausages book. This one is counter to the sticky and chilli options. Dry Red wine flavours. Nice but not sure I  would want again. Got some of the onion jam left in a small jar. Nice for cheese and crackers and would be nice on steak

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There is a nice red onion pickle recipe in the Byron burger book & dead simple. 

100ml Red wine vinegar. 50g Caster sugar & 1/4tsp Sea salt. Stick it in a small saucepan, bring to the boil & simmer until the sugar is dissolved & consistency is reached. Add a medium red onion thinly sliced. Decant it all into vac bag or similar, set aside in the fridge for a few hours, I go for 24hrs.

I like this as I find jams/chutneys can be a little too sweet for me in a burger. 

Cheers n Gone Nick

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