500g pork and veal mince
1 tablespoon dried onion flakes
¼ cup dried packaged breadcrumbs
1 egg yolk
1 tablespoon American mustard
1 tablespoon smoky barbecue sauce
60g baby rocket leaves
2 vine-ripened tomatoes, sliced
4 large round brioche rolls, split, toasted
Extra smoky barbecue sauce and American mustard, to serve
1 tablespoon olive oil
2 red onions, peeled, cut into 5mm-thick rings
2 teaspoons balsamic vinegar
To make caramelised onions, heat oil in a large saucepan over a medium heat. Add onions. Cook, stirring occasionally for about 10 to 15 minutes, or until soft. Add vinegar and sugar. Cook, stirring for 2 minutes, or until caramelised.
Meanwhile, combine mince, onion flakes, breadcrumbs, egg yolk, mustard and sauce in a large bowl. Season with salt and pepper. Mix well.
Divide into four equal portions. Shape into patties, about 11cm in diameter. Create a 6cm wide hole in the centre of each one, pressing into a doughnut-shape.
Heat an oiled, large, flameproof roasting pan over a medium to high heat. Add patties. Cook for about 3 to 4 minutes. Carefully turn patties over. Crack eggs, one at a time, into a small bowl. Carefully pour an egg into each patty hole. Cook for a further 2 minutes or until patties are browned underneath.
Transfer roasting pan to a hot oven (200C). Cook for about 5 minutes, or until patties are cooked through and eggs are cooked to your liking.
To assemble, arrange rocket, tomatoes, onions and patties over base of rolls. Drizzle with extra sauce and mustard. Replace tops.