Sun-dried tomato burgers

Sun-dried tomatoes add a splash of colour to Aaron Crazes burger patties, topped with balsamic-glazed onions
By Aaron Craze
Sun-dried tomato burgers
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 675 g lean beef mincemeat
  • 1 large onion, grated
  • 3 tbsp freshly chopped oregano, or 1tbsp dried oregano
  • 1 tbsp freshly chopped mint
  • 6 sun-dried tomatoes, in oil, drained and finely chopped (reserving 4tbsp of the oil)

For the onions

  • 450 g red onions, finely sliced
  • 4 tbsp good balsamic vinegar

To serve

  • bread, rolls
  • lettuce, leaves, to garnish


1. In a large bowl mix all the burger ingredients together. Using damp hands shape the mixture into six 9cm/3½inch evenly-sized burgers.

2. Place the burgers on a large foil-lined plate or tray, cover and refrigerate for 30 minutes.

3. 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 minutes until soft and caramelised. Add the balsamic vinegar and season. Cook uncovered for a further 10 minutes.

4. Cook the burgers on a preheated grill or barbecue for 8-12 minutes, turning occasionally until cooked and any meat juices run clear.

5. Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.

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