Naimi lamb burgers with caramelised onions offer a distinctive flavour without several strong sauces. The onions need gentle cooking, so prepare them before the patties to avoid overcooking the meat while waiting.
Ingredients for 4 small or medium burgers
- 4 Naimi burger patties, according to the pack weight.
- 2 large onions, thinly sliced, and 1 tablespoon oil.
- 4 suitable buns, plus lettuce or pickles as desired.
- Salt and pepper, with a simple sauce or cheese if desired.
The onions
Put the oil, onions and a pinch of salt in a pan over low to medium heat. Stir occasionally for around 25–40 minutes, depending on the amount and pan. If they start sticking before softening, add a spoonful of water and gently scrape the bottom. Do not use high heat to rush caramelisation; the outside may burn while the onion remains firm.
The burgers
Keep the patties chilled until the pan is ready. Cook without crowding and turn when the surface holds together. Use a thermometer to check that the minced meat reaches at least 71°C at the centre, or follow stricter pack instructions. Avoid repeatedly pressing the patties during cooking.
Assemble the meal
Lightly toast the buns, add lettuce, the cooked patty and a suitable amount of onion. Use sauce sparingly so it does not overpower the meat and onions. If using cheese, add it near the end of cooking so it melts.
Plan the quantity
The number of patties tells you how many burgers you can make, but not how filling they will be for each person. Check patty weight, bun size and side dishes. Buns, cheese and sauces may contain allergens, so read their ingredients and keep vegetable preparation separate from utensils used for raw meat.
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