Prep Time:10 mins
- Sweat the onion and garlic in a frying pan with some oil until soft – around 2 minutes on a medium heat
- Place the mixture in a large bowl and leave it for a short while to cool
- Add the mince, sage and egg. Mix well and season with pepper
- Shape the mixture into 4 thick burgers - use some flour on your hands to prevent the meat sticking. Place on a covered plate or in a sealable container
- Keep cool in the fridge until ready to cook
- Cook the burgers all the way through on the barbeque, turning regularly. This may take at least 25 minutes
- Alternatively you could cook the burgers in a hot frying pan with some olive oil for at least 10 to 12 minutes each side
- Barbeque meats must be cooked thoroughly to protect yourself and others from food poisoning. If you have a meat thermometer, take the burger off the heat and insert the thermometer in the thickest part. The burger is ready when the thermometer reaches 75 degrees.
- If you don't have a meat thermometer, cut into the thickest part of the burger with a clean knife to ensure that it is piping hot all the way through, there is no pink meat left and the juices run clear.
- While the burgers are cooking toast the burger buns on the barbeque or in a toaster
- Rub the clove of garlic over the ‘inside’ of the bun to give it a garlic flavour. Place a slice of tomato on the garlic side of the burger bun and season with salt and pepper to taste
- When cooked, serve the burger immediately in the prepared bun and garnish with a couple of slices of gherkin, a teaspoon of low-fat mayonnaise and some flat leaf parsley