Loaded Memphis Smokey BBQ Rub Burger

For the burger patties:

500g beef mince (80/20 fat ratio works best)

3 tbsp The Spice People Memphis Smokey BBQ Rub

1 tbsp Worcestershire sauce (optional, for extra depth)

 For the caramelised onions:

1 large red onion, thinly sliced

1 tsp olive oil or butter

2 tsp brown sugar

1/3 cup water

 For the onion rings and slaw:

250g frozen pub-style onion rings

100g coleslaw mix

2 tbsp mayonnaise

1 tsp Dijon mustard

 To serve:

4 brioche burger buns, halved and toasted

8 slices burger-style cheese

Smoky BBQ sauce

½ cup burger pickles

In a mixing bowl, combine beef mince, The Spice People Memphis Smokey BBQ Rub, and Worcestershire sauce if using. Mix gently with your hands until just combined — don’t overwork it. Shape into 8 even patties slightly wider than your buns (they’ll shrink when cooked). Set aside.

Heat olive oil or butter in a small pan over medium heat. Add sliced red onion and cook for 5–6 minutes until soft. Stir in brown sugar and water, then cook for another 5-10 minutes, stirring occasionally, until golden and jammy. Set aside.

 Meanwhile, prepare the onion rings as per packet instructions and the slaw. Add slaw mix to a bowl, mix in mayonnaise, Dijon mustard. Chill until ready to serve.

 Heat another pan over medium high heat. Cook patties for about 2 minutes per side, or until nicely charred and cooked through. In the last minute of cooking, top each patty with a slice of cheese and cover briefly to melt. Repeat with remaining patties.

To serve, add a layer of mayo slaw to the toasted bun base, then place the cheesy beef patty on top. Spoon over the caramelised onions, add another cheesy patty, drizzle generously with smoky BBQ sauce and layer on the pickles. Crown with the toasted brioche lid and serve with onion rings on the side.