2 packs of Irish Angus Beef Burgers
1 pack Giant Soft White Baps
Vintage Cheddar, sliced
4 Red Onions
2tbsp Olive Oil
2tbsp Brown Sugar
4tbsp Balsamic Vinegar
2 pinches of Cinnamon
2 pinches of Mixed Spice (optional)
Sizzle the burgers on the BBQ for 8-10 minutes or until fully cooked through the middle so there is no pink.(They will take about the same amount of time to cook if you do them indoors in a frying pan).
Once your burgers are cooked, place them on the baps (spread with mayonnaise if you like); top with the onion marmalade and slices of cheddar.
To make your onion marmalade, peel and slice the onions thinly and cook gently in olive oil in a saucepan for 15-20 minutes until soft, but not browned, stirring occasionally.
Add the remaining ingredients to your saucepan (except the butter) and cook for a further 10 minutes, stirring occasionally.
Remove from the heat and add butter. Stir to melt the butter and spread the marmalade out on a large plate to cool quickly.
Store marmalade in a jar (with lid) in the fridge. It will last for 2-3 weeks.