Curtis has given this brisket burger recipe some extra flair and smoky flavour by cooking it on the barbecue.
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In a medium frying pan, melt the butter and 1 tbs oil over medium heat. Add onion and cook, stirring often, for 15 mins or until onion is caramelised and tender. Remove pan from heat and stir in the whisky, if using, and the sugar. Season. Cover to keep warm.
Meanwhile, heat a barbecue grill or chargrill on medium. Brush the burger patties with the remaining oil and cook for 3-4 mins or until golden. Turn the patties and top each patty with a cheese slice. Cook for a further 3-4 mins for medium-rare doneness or until the patty is cooked to your liking and cheese is melted. Transfer to a plate and set aside for 5 mins to rest.
In a bowl, whisk mayonnaise and mustard. Spread the bun bases with the mayonnaise mixture and top with the patties, onion mixture and rocket. Top with bun tops to serve.
COOK. STORE. SAVE.
Store any remaining caramelised onion in an airtight container in the fridge for up to 1 week. Use it as a pizza topping or add it to a charcuterie board.