Celebrate DAD

EGG-IN-A-HOLE BURGERS

SERVES 4 PREP AND COOK: 40 MINS

500g pork and veal mince
1 tblsp dried onion flakes
¼ cup dried packaged breadcrumbs
1 egg yolk
1 tblsp American mustard
1 tblsp 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

2 red onions, peeled, cut into 5mm-thick rings
2 tsps balsamic vinegar

1 To make caramelised onions, heat an oiled, large saucepan over a medium heat. Add onions. Cook, stirring occasionally, for about 15 minutes, or until soft. Add vinegar. Cook, stirring, for 2 minutes, or until caramelised.

Meanwhile, combine mince, onion flakes, breadcrumbs, egg yolk, mustard and barbecue 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