The Fresh burger

In a medium pan combine onions and olive oil. Cook until soft, add garlic and cook further 1-2 minutes. Cool.

In a large bowl, combine beef mince with tomato past, breadcrumbs, egg, and parsley. Add cooked onion and garlic. Season well with salt and pepper. Combine with hands until thoroughly blended.

Divide mixture into 12 even portions. Shape into round, flat (1cm thick) discs or "patties" and stack on a small tray, placing sheets of plastic (go-between or freezer bags) in-between.

Use fresh or cling-wrap and freeze. If the patties are thin, and have plastic between them, they can be cooked directly from the freezer.

Pre-heat BBQ flat plate or a non stick pan to med/hot.

Spray pan with cooking spray or add olive oil when hot.

Cook patties 4-5 minutes each side, a little longer if frozen. Place bacon on same grill and cook until browned and cooked through. Add onion slices and cook until tender When patties are almost done, toast the cut side of the buns on the same grill plate (the inside of the bun should be toasted and the outside should be soft).

To assemble, spread a little mayonnaise on each side of the bun.

Starting with the bun base, build hamburger in the order of. Lettuce, patty, cheese, bacon, tomatoes, patty, beetroot and gherkins. Top with 2 teaspoons of tomato sauce and place the top of the bun on.

Serve immediately.