California French Dip Burger

Method

1. First, get the gravy going.
2. In a medium pot, melt the butter and add the onions and garlic, cook until soft and add flour to thicken.
3. Add in the wine and reduce by half, then add in the stock, purée, honey and Worcestershire sauce, simmer away until reduced by half. Mix in the wholegrain mustard and season to taste.
4. Place a small pot or pan on the grill away from direct heat. Drizzle in some olive oil or chuck in a pat of butter. Add your sliced onions with a pinch of brown sugar. Slowly caramelise your onions. Stir occasionally. Once reduced and golden, take them off the heat for the burger.
5. Place small pot on far side of grill. Combine 4tbsp of apricot jam with 2tbsp of water.
6. Form your beef mince into 4 large and fat burgers. Season with salt and pepper.
7. Grill over a medium hot direct heat. Whilst cooking, toast your buns. Cook burgers to medium/well then baste with apricot jam glaze. Now cheese the burgers and get ‘em off the grill. Place each burger directly on the toasted bun, and top with the caramelised onions and pickled jalapeños. Top bun should go on for the gravy dunk.
8. Pour gravy into a small bowl for dunking. Ladies and Gentlemen, we now have a delicious Californian French Dip Burger.