Preparation: 10 minutes, plus chilling time
Cooking: 30 minutes
Total: 40 minutes
500g beef mince
1 tbsp Dijon mustard
1 ½ tbsp olive oil
1 onion, thinly sliced
10 small slices cheddar cheese
10 small burger buns, halved
2 cups shredded iceberg lettuce
10 slices of tomato
To serve, ketchup or barbeque sauce
Combine the beef with the mustard and some salt and pepper and mix to combine. Form into 10 patties and refrigerate for 30 minutes.
Place 1 tbsp of olive oil into a frying pan over a moderate heat and add the sliced onion. Cook for 15-20 minutes or until nicely coloured and crispy, stirring every now and then.
Preheat a chargrill to moderately high. Brush the patties with the remaining oil and cook for 2 ½ minutes. Turn over, place a cheese slice on top of each patty and cook for a further 2 ½ minutes or until cooked through. Set aside.
Top the bottoms of the buns with the lettuce and tomato, then place a patty on top. Add the onions and a squirt of sauce. Place the lids on top and serve.