This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Heat up the oil in a frying pan and add the diced onions.
Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
Add the beef to a mixing bowl and break up with your fingers.
Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
Add salt and pepper and the dijon mustard.
Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.