Peel the onion, slice in half
through the root and trim off the top. Place cutside
down on a chopping board. With your knife
parallel to the board, cut 3 slices through the
onion, keeping the root intact. With the knife point
at root end, cut down through the onion from top to
bottom 4 times. Holding the root end, finely slice
to give you small diced pieces. Tip the beef into a
bowl with the onion and egg, then mix.
Divide the mixture into four.
Lightly wet your hands. Carefully roll the mixture
into balls, each about the size of a tennis ball. Set
in the palm of your hand and gently squeeze
down to flatten into patties about 3cm thick.
Make sure all the burgers are the same thickness
so that they will cook evenly. Put on a plate, cover
with cling film and leave in the fridge to firm up for at least 30 mins.
Heat the barbecue to
medium hot (there will be white ash over the red
hot coals – about 40 mins after lighting). Lightly
brush 1 side of each burger with oil. Place the
burgers, oil-side down, on the barbecue. Cook for
5 mins until the meat is lightly charred. Don’t
move them around or they may stick. Oil the
other side, then turn over using tongs. Don’t press
down on the meat, as that will squeeze out the
juices. Cook for 5 mins more for medium. If you
like your burgers pink in the middle, cook 1 min
less each side. For well done, cook 1 min more.
Take the burgers off the
barbecue. Leave to rest on a plate so that all the
juices can settle inside. Slice each bun in half.
Place, cut-side down, on the barbecue rack and
toast for 1 min until they are lightly charred.
Place a burger inside each bun, then top with
your choice of accompaniment.