Ingredients

• 500g Beef Mince 80/20 Mix
• 5 eggs
• 1/2 cup bread crumbs
• 1/2 brown onions, finely chopped
• 1 garlic clove, minced
• Salt
• Freshly ground black pepper
• Butter
• 4 burger buns, cut in half
• Cos lettuce leaves
• Mayo
• Mustard
• Tomato Sauce
• Pickles, finely diced
• Rice wine vinegar
• Paprika

• A dollop of Mayo
• A squirt of Mustard
• A dash of Tomato Sauce
• Pickles, finely diced
• Splash of Rice Wine Vinegar
• Pinch of Paprika

Method

• Step 0
  In a large bowl mix the beef mince, one of the eggs, the bread crumbs,onion, garlic, salt, and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 1cm.
• Step 1
  Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking. Once the patties have been made, set them aside on a plate and refrigerate for 30 minutes.
• Step 2
  Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate or Weber Ware Frying Pan.
• Step 3
  Place the patties directly on the cooking grill and cook over direct medium heat, with the lid closed, for 3 to 4 minutes. Open the lid and turn the patties. Once the patties are turned, melt a little butter on the hotplate (or frying pan) and crack the remaining four eggs onto it. Season the eggs with salt and pepper.
• Step 4
  When the patties are cooked, remove from the grill and set aside to rest. While the patties are resting, place the burger buns on the grill, cut side down and cook for 1 minute.
• Step 5
  Remove the buns from the grill and assemble the burgers with a patty, lettuce fried egg, and the burger sauce.