Ingredients
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
4 eggs
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
CARAMELISED ONIONS
1 tablespoon olive oil
2 red onions, peeled, cut into 5mm-thick rings
2 teaspoons balsamic vinegar
Method
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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.
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Meanwhile, combine mince, onion flakes, breadcrumbs, egg yolk, mustard and sauce in a large bowl. Season with salt and pepper. Mix well.
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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.
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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.
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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.
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To assemble, arrange rocket, tomatoes, onions and patties over base of rolls. Drizzle with extra sauce and mustard. Replace tops.
