Sun-dried tomato burgers with balsamic glazed onions

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Just a little sun-dried tomato goes a long way in these flavour-packed beefburgers

Ingredients

You can use the remainder of the sun-dried tomato oil as a salad dressing or reserve it for stir-frying.

675g (1½ lb) lean minced beef1 large onion, peeled and grated
3tbsp freshly chopped oregano or 1tbsp dried oregano
1tbsp freshly chopped mint
Salt and pepper
6 sun-dried tomatoes in oil, drained (reserving 4tbsp of the oil) and finely chopped

For the balsamic

In a large bowl, mix all the burger ingredients together. Using damp hands, shape the mixture into six 9cm (3½ in) evenly sized burgers.
Place the burgers on a large foil-lined plate or tray, cover and refrigerate for 30 mins.
Meanwhile, prepare the balsamic-glazed onions; heat the reserved oil in a large non-stick pan either on a prepared barbecue or hob. Add the onions and cook for 8-10 mins until soft and caramelised. Add the balsamic vinegar and season. Cook uncovered for a further 10 mins.
Cook the burgers on a preheated grill or barbecue for 8-12 mins, turning occasionally until cooked or any meat juices run clear.
Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.