Featuring Downunder Gourmet Grill Rub and Spiced Fig Maple Pear Balsamic Vinegar..
500 g/1 lb ground beef or lamb
2 tsp Downunder Gourmet Grill Rub
1/4 cup almond/coconut flour
1 tbsp Spiced Fig Maple Pear Balsamic Vinegar , and 2 tsp for caramelized onions.
4 bacon strips
2 brown onions, peeled, sliced finely
1 cup mushrooms, finely sliced
1 tbsp butter
4 cheese slices
Salad ingredients, including beetroot
Mix ground beef/lamb well with Downunder Gourmet Rub, Spiced Fig Maple Pear Balsamic, egg, and flour. Put into fridge.
In small pan, heat butter, then add onion, mushroom and remaining 2 tsp balsamic. Continue to cook on low till caramelized. Allow to cool.
Form 4 patties with the ground beef, and create a well in the middle. You can also use a mold. Fill the middle with the caramelized onion & mushroom. Wrap bacon around burger and cook on hooded BBQ, or bake in the oven. Once almost cooked, top with cheese and continue to cook until cheese is melted. Serve with salad and enjoy. Another option: add fried egg and spinach to garnish as well.