Blue Cheese Mushroom Burger with Caramelized Red Onions

In a large frying pan, add olive oil, sliced shallots and crushed garlic. Add minced mushrooms. Fry gently for 2 mins. Add marsala wine and finely chopped parsley. Cook for 10–12 mins until all liquid has evaporated.

Transfer the mushrooms to a bowl. Mix in the beaten eggs and breadcrumbs. You can use a bit more breadcrumbs if you feel the mix is too wet. Season to taste. Set aside in the fridge for 1 hour, so the breadcrumbs have time to soak up any extra liquid.

Make the caramelized onions just before you are ready to cook the burgers. Heat olive oil and butter in a large frying pan. Add sliced onions, sugar and vinegar. Stir a little, leave to cook for 30–40 mins under gentle heat, stirring sometimes, so the onions do not stick to the pan. When done, transfer to a serving bowl.

Remove the mushrooms mix from the fridge. Mould 6 handfuls of the mince mixture into burger patties. Heat some olive oil in a large frying pan and cook the burgers for 10–12 minutes until evenly cooked. Turn them once.

Serve with buns, salad, blue cheese and the caramelized red onions.

Enjoy!

The burger mixture can be made up to a day ahead and kept in the fridge in an airtight container.