Garth McColgan is “Mr FoodActive”. A trained chef (and Latin scholar!), his passion in life is to introduce young people to the wonders of cooking, ...
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.