Ingredients
Caramelised Onions
1 Tbsp (14g) Unsalted Butter
3 Large Brown Onions, Thinly Sliced
Salt to Taste
Honey BBQ Beef
700g (1.5lb) Lean Beef Mince
1 tsp (2.5g) Smoked Paprika
1 tsp (2.5g) Garlic Powder
1 tsp (2.5g) Onion Powder
1 Tbsp (15ml) Worcestershire Sauce
60g (2oz) Smoky BBQ Sauce
2 tsp (14g) Honey
Salt & Cracked Black Pepper
Cheese
150g (5.3oz) Cheddar or Monterey Jack, Freshly Grated
Buns
6 Seeded Brioche Burger Buns, Halved
To Serve
Dill Pickle Slices
Sauce of Choice
Method
1
Melt butter in a wide pan over medium-low heat. Add sliced onions and a pinch of salt. Cook for 25–30 minutes, stirring every 4–5 minutes, until deeply golden, jammy and sweet.
2
While the onions cook, combine beef mince with smoked paprika, garlic powder, onion powder, salt and pepper.
3
Heat a large heavy pan over high heat. Add the seasoned beef and press flat across the pan. Leave undisturbed for 2–3 minutes until deeply caramelised. Break up, toss, then press flat again for another minute.
4
Add Worcestershire sauce, BBQ sauce and honey. Toss until evenly coated and glossy. Remove from the heat.
5
Place brioche buns cut side up under a grill at 180°C (350°F) for 1–2 minutes until lightly toasted.
6
Lay bottom buns on a baking tray. Add a layer of grated cheese to each base, then divide the honey BBQ beef evenly. Top with caramelised onions, dill pickles and remaining cheese.
7
Place bun tops on and bake at 200°C (390°F) fan-forced for 6–8 minutes until cheese is melted and buns are golden.
8
Allow to cool slightly before serving, or wrap individually in foil and refrigerate for meal prep.
Chef's Tips
The caramelised onions are non-negotiable — low and slow develops the deep sweetness that balances the smoky BBQ beef. Don't rush this step.
Press the beef flat against the pan and leave it undisturbed — this creates maximum caramelisation and a much deeper flavour than just browning it.
Freshly grated cheese melts far better than pre-shredded — it's worth doing it yourself for this one.
Storage & Reheating
Wrap individually in foil and store in the fridge for up to 4 days, or freeze for up to 3 months.
If frozen, allow to thaw overnight in the fridge before reheating.
Remove foil and microwave for 30–60 seconds, then finish in the air fryer at 180°C (355°F) for 3–4 minutes to crisp the bun back up.
