For the onions:
2 large onions, sliced
1 tbsp brown sugar
1 tbsp red wine vinegar
1 tsp Worcestershire sauce
Salt and black pepper
250ml Irish stout
1 bay leaf
For the burgers:
½ medium onion
500g turkey mince
1 tbsp Worcestershire sauce
1½ tbsp ketchup
½ tbsp mustard
Salt and black pepper
1 tbsp rapeseed oil
4 burger buns, split
8 slices of Brie
2-3 tbsp mayonnaise
4 handfuls of mixed leaves
- First, make the caramelised onions. Melt the butter in a pan over a medium heat and add the onions. Cook for 10 minutes until softened.
- Add the sugar, vinegar, Worcestershire sauce and some salt and black pepper. Cook for three minutes, stirring.
- Pour in the stout and turn the heat to low. Add the bay leaf. Cook very gently for 30-40 minutes until the stout has evaporated and the onions are very soft and sticky, stirring often. Set aside.
- For the burgers, grate the onion and squeeze out any liquid. Place in a large bowl and add the turkey, Worcestershire sauce, ketchup, mustard and some salt and pepper. Mix together until just combined.
- Divide the mixture into four equal portions and form into 1cm-thick patties. Use your thumb to press an indentation into the cenrte of each one.
- Heat the rapeseed oil in a large non-stick pan over a medium-high heat. Cook the turkey burgers for 5-6 minutes per side until completely cooked throughout.
- Meanwhile, turn the grill on to a high heat. Lightly toast the cut sides of the burger buns. Remove to a board and layer the top buns with Brie, then place back under the grill until melted. Spread the bottom buns with a little mayo and top generously with the stout caramelised onions and some mixed leaves.
- Place the turkey burgers over the onions and carefully add the cheesy top buns. Enjoy immediately with plenty of napkins.
Per serving 586kcals, 25.9g fat (8.6g saturated), 47.1g carbs (13.2g sugars), 33.8g protein, 7.2g fibre, 0.673g sodium
MAKE IT YOURS: Make double or triple the batch of caramelised onions and store in an airtight jar in the fridge. Enjoy them on beef burgers, in cheese toasties and other sandwiches, on pizzas, over roast vegetables, stirred through scrambled eggs or served with a cheeseboard.