Ingredients

4	Heller's Angus burgers
4	Burger buns
4 slices	Cheddar cheese
4 small handfuls	Rocket leaves
4 Tbsp	Mayonnaise

Caramelised whiskey onions

6	White onions
1 dash	Olive oil
1 tsp	Oregano
50 g	Butter
50 ml	Whiskey

Directions

1. Preheat the oven to 180C
2. To make the caramelised whiskey onions, line a large baking tray with baking paper. Generously drizzle the olive oil all over the baking paper and then 'season' it with oregano, thyme, sea salt and cracked pepper.
3. Cut white onions in half through the root end leaving the skins on and place flesh side down onto seasoned baking paper – give the flesh side a quick rub around in the seasoned oil.
4. Bake the onions till they are soft and golden. Remove the skins while warm, slice lengthways into quarters and place into a heavy based pan over medium-high heat. Add the butter and bring to a gentle simmer for 10 mins stirring often. Deglaze with the whiskey and simmer a further 5-10 mins until the onions start to caramelise. Check the seasoning and then cover with tinfoil to keep warm.
5. Cook your Hellers Angus burgers over a medium-high flame on the bbq or in a fry pan till thoroughly cooked, turn often to prevent burning. Place them into a roasting tray and cover each burger pattie with a generous slice of hand cut cheddar. Set aside in a low oven for a few minutes to allow the cheddar to soften slightly.
6. To assemble cut good quality burger buns in half horizontally and lightly toast the cut side under the grill.
7. On the bottom bun start with the caramelised whiskey onions then a Hellers Angus burger topped with cheddar, a few rocket leaves then a few more whisky onions. Spread good quality mayonnaise generously onto the top bun and place on top.