½ tsp olive oil
1 small brown onion, halved, very thinly sliced
100 g extra-lean beef mince
½ slice (15 g) low-GI white bread or gluten-free white bread, processed into crumbs
1 egg yolk
¼ tsp no-salt lemon pepper seasoning blend
1 tsp brown sugar
1 tsp balsamic vinegar
70 g wholemeal roll or gluten-free roll, split
3 slices ripe tomato
¼ cup basil leaves
1 tsp F. Whitlock & Sons tomato chutney
- Heat oil in a small non-stick frying pan over a medium heat. Add onion and reduce heat to medium-low. Cook, stirring often, for 10 minutes or until very soft.
- Meanwhile, combine mince, breadcrumbs, egg yolk and seasoning in a small bowl. Shape mixture into a patty. Preheat a chargrill pan on medium-high. Spray patty with cooking spray. Add to pan and cook for 2½ minutes on each side or until cooked through.
- Add sugar and vinegar to onion. Increase heat to medium-high and cook, stirring often, for 2-3 minutes or until onion is golden and sticky.
- Put roll base on a serving plate. Top with tomato, basil, patty, onion mixture and chutney. Add roll top and serve.