Honey BBQ Beef Burger Meal Prep

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the onions by peeling three large brown onions, halving them, and slicing as thinly and evenly as possible. Thin, uniform slices ensure even caramelisation and prevent some pieces from burning while others remain raw.
   ▶ ≈0:19
2. 2
   Place the sliced onions in a pan with 1 tablespoon of unsalted butter and a pinch of salt over medium-low heat. Cook for 25–30 minutes, stirring every 5 minutes, until the onions are deeply caramelised, sweet, and jam-like. Low and slow cooking transforms sharp raw onions into golden sweetness; rushing will result in merely browned onions with a different, less desirable flavour.
   ▶ ≈0:38
3. 3
   While the onions cook, combine 700 g of lean beef mince in a bowl with 1 teaspoon each of onion powder and garlic powder, 1 teaspoon of smoked paprika, salt, and about 15 cracks of black pepper. Mix thoroughly with clean hands to ensure the seasoning is evenly distributed throughout the entire mixture, not just on the surface.
   ▶ ≈1:05
4. 4
   Grate 150 g of cheddar or Monterey Jack cheese using a box grater. Taking time to grate fresh cheese makes a significant difference; pre-shredded varieties are coated with starch to prevent clumping, which also inhibits smooth melting. The extra effort is worthwhile.
   ▶ ≈1:24
5. 5
   Once the onions are caramelised, remove them from the heat and set aside. Heat a large pan over maximum heat until it is smoking hot. Spread the seasoned beef mince flat across the entire bottom of the pan. Depending on fat content, you may need to add a small amount of oil; if using fattier mince, you can skip this step entirely.
   ▶ ≈1:44
6. 6
   Leave the beef undisturbed for 2–5 minutes to develop a deep, caramelised crust on the bottom—this crust holds all the flavour. Once formed, break it up, toss it through, and press it flat again for another minute to build more colour and flavour throughout and evaporate any water content that has been released.
   ▶ ≈2:09
7. 7
   Add 1 tablespoon of Worcestershire sauce for depth, followed by 60 g of your favourite smoky barbecue sauce and 2 teaspoons of honey. Reduce heat to medium and toss everything together. The sauce caramelises almost immediately, coating every piece of beef in a glossy honey BBQ glaze. Remove from heat.
   ▶ ≈2:35
8. 8
   Lay out six seeded brioche burger buns on a baking tray and place under the grill or broiler for about 1–2 minutes until lightly toasted. Be careful, as buns in the upper part of the tray may burn faster if the tray is small; rotate if necessary.
   ▶ ≈2:53
9. 9
   Spread out the toasted bun bases and add a generous layer of freshly grated cheese to each bottom half, using about half of the total grated cheese. This melts directly into the beef underneath, creating a cheesy base layer in every bite.
   ▶ ≈3:13
10. 10
    Divide the honey barbecue beef evenly among the six bun bases. Take your time to ensure each burger receives the same amount of beef.
    ▶ ≈3:26
11. 11
    Top each burger with a generous spoonful of caramelised onions, distributing them evenly across all six burgers. Do not be shy with the onions—they are meant to be quite loaded.
    ▶ ≈3:33
12. 12
    Optionally add dill pickle slices on top of the onions. The acidity cuts through the richness of the beef and cheddar, perfectly balancing the dish. This is optional and can be omitted if you prefer.
    ▶ ≈3:45
13. 13
    Place the assembled burgers back into a preheated oven at 200°C (390°F fan-forced) for 6–8 minutes until the cheese is melting and bubbly. Place the top bun halves on each burger and add a drizzle of sauce of choice to the bun tops.
    ▶ ≈3:51
14. 14
    Allow the burgers to cool for about 5 minutes before handling. Wrap each burger individually in foil or food-safe paper. Store in the refrigerator for up to 4 days. When ready to eat, simply reheat until hot throughout.
    ▶ ≈4:13