Method

1. Preheat the grill or prepare the barbecue to a medium heat.
2. In a large frying pan, heat the olive oil over a medium-low heat. Fry the onions with a pinch of salt for five minutes, or until they are soft and caramel-brown in colour.
3. Remove the onions from the pan, and remove the pan from the heat.
4. In a large bowl, add the beef mince, the remaining salt, and the pepper. Mix by hand to combine thoroughly, then separate into two evenly-sized patties – one for the base of your burger, and one for the top.
5. Place the brie and caramelised onions on the top of the base patty, leaving a small margin around the edge. This will prevent the filling from oozing out while the burger cooks.
6. Gently press the top patty over the brie and onion, ensuring that the edges are pushed together and sealed.
7. Place the burger under the preheated grill. Turn after 4-5 minutes and grill the other side for the same time.
8. Whilst the burgers are cooking, return the pan to the hob and heat a little butter over a medium heat.
9. Add the chopped mushrooms to the pan, and cook for 2-3 minutes or until brown and slightly crispy.
10. Topped with mushrooms and remaining onions and serve with a fresh side salad.

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