- 2 packs of irish angus beef burgers
- 1 pack giant soft white baps
- vintage cheddar (sliced)
- 4 red onions
- 2 tblsp olive oil
- 2 tblsp brown sugar
- 4 tblsp balsamic vinegar
- 50 g raisins
- 2 pinches of cinnamon
- 2 pinches of mixed spice (optional)
- 1 tblsp butter
- Sizzle the burgers on the BBQ for 8-10 minutes or until fully cooked through the middle so there is no pink. (They will take about the same amount of time to cook if you do them indoors in a frying pan).
- Once your burgers are cooked, place them on the baps (spread with mayonnaise if you like); top with the onion marmalade and slices of cheddar.
- To make your onion marmalade, peel and slice the onions thinly and cook gently in olive oil in a saucepan for 15-20 minutes until soft, but not browned, stirring occasionally.
- Add the remaining ingredients to your saucepan (except the butter) and cook for a further 10 minutes, stirring occasionally.
- Remove from the heat and add butter. Stir to melt the butter and spread the marmalade out on a large plate to cool quickly.
- Store marmalade in a jar (with lid) in the fridge. It will last for 2-3 weeks.