Caramelise onions to sticky perfection and make badass burgers.
CAST-IRON FRYING PAN. Place this hefty pan (we like the Le Crueset 26cm model R998, Yuppiechef) on the fire to sauté vegetables without them nose-diving through the grate. For killer onion-topped burgers, cook the onions and sear the patties in the pan, and then transfer the onion-topped burgers to the braai to add char.
FRIED ONION AND CHEDDAR BURGERS. 500g ground lean beef, 2 tbsp unsalted butter, 6 small to medium sweet onions, thinly sliced, 2 tbsp canola oil, 2 tbsp chopped flat-leaf parsley, 6 thin slices Cheddar cheese, 6 soft hamburger rolls, cut in half and toasted, Maldon salt, Freshly ground pepper.
Put the frying pan on the braai over fresh, hot coals. In a bowl, mix 1/4 cup of cold water into the ground beef and shape the beef into six patties (about 2cm thick).
Melt half the butter in the skillet, and then add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions start to brown. Push the onions to one side of the skillet.
Season the patties with salt and pepper and brush them with oil. Melt the remaining butter on the empty side of the grill pan, and add the patties. Cook the burgers until they're well seared, 2 minutes per side, and then move them onto the grill itself. Cook them until medium rare, flipping them halfway through, about 4 minutes total.
Stir the parsley into the onions and spoon the mixture onto the burgers during the last minute of cooking. Lay a slice of cheese on each one and cook until it melts. Slide the patties between the buns. Makes 6 servings.