Hamburger with grilled onions



Prep: 10 minutes

Grill About 8 minutes

Makes 4 main-dish servings

4 (12-inch) bamboo skewers

550g kofta keema (fine mince)

½ tsp coarsely ground pepper

1tsp salt

1 large sweet onion, sliced

Into ½ -inch rounds

4 hamburger buns, split

4 green lettuce leaves (not iceberg)

2 ripe tomatoes, thinly sliced
Soak skewers in water for 15 minutes. Meanwhile, prepare barbecue for direct grilling over medium heat, or preheat ridged

grill plate on medium heat until very hot.
Divide meat into 4 equal portions; shape each into ¾ -inch patty. Handle as little as possible, or burgers will be tough. Sprinkle

pepper and ¾ tsp salt on both sides. Thread 1 skewer horizontally through centre of each onion slice to help hold its shape.

sprinkle onions with remaining salt.
Place burgers and onions on hot grill; cook 8-10 minutes, turning over once. Cook thoroughly-to test if done, insert instant-read thermometer

horizontally into centre of each burger. Burgers should reach an internal temperature of about 700 C (1600F). Onions should be golden brown and tender.

About 1 minute before burgers are ready to serve, add buns, cut sides down, to grill rack. Grill just until toasted.

4. Serve burgers on toasted buns, layered on a bed of lettuce, and topped with tomatoes and grilled onions.