Peel the onion, very finely slice into rounds, then break into rings and cook in a large non-stick frying pan with 1 tablespoon of olive oil for a few minutes, stirring regularly, then push to one side of the pan.
Squash the minced meat into a rough pattie about ½cm thick and a bit bigger than your bun and place in the pan.
Season with black pepper and the Cajun seasoning, then move the onion rings on top and use a fish slice to really smash the onions into the meat.
Cook for 2 minutes on each side, or until gnarly and cooked through, toasting the halved bun alongside for a minute.
Spread the bun base with ketchup, sit the burger on top, slice and layer over 1 gherkin, squeeze over mustard to your liking, and pop the lid on.
Slice the tomato and remaining gherkin to serve on the side with the salad leaves, or stuff it all into your bun, the choice is yours.
Peel the onion, very finely slice into rounds, then break into rings and cook in a large non-stick frying pan with 1 tablespoon of olive oil for a few minutes, stirring regularly, then push to one side of the pan.
Squash the minced meat into a rough pattie about ½cm thick and a bit bigger than your bun and place in the pan.
Season with black pepper and the Cajun seasoning, then move the onion rings on top and use a fish slice to really smash the onions into the meat.
Cook for 2 minutes on each side, or until gnarly and cooked through, toasting the halved bun alongside for a minute.
Spread the bun base with ketchup, sit the burger on top, slice and layer over 1 gherkin, squeeze over mustard to your liking, and pop the lid on.
Slice the tomato and remaining gherkin to serve on the side with the salad leaves, or stuff it all into your bun, the choice is yours.
