method

• Chop the onions, add oil to the frying pan and heat, add the onions. Don’t have pan too hot as you want to brown the onions slowly. After 10 mins take 1/3 of the onions out and finely chop. Leave the other 2/3 of the onions in pan for another 20 mins moving regularly.
• Put the mince into the mixing bowl, add the finely chopped onions, garlic powder, good pinch of salt and pepper. Mix well and make 4 even sized burger patties and set aside.
• After 30 mins the caramelised onions will be cooked, let them cool for 10 mins.
• Add the Glenisk Natural 0% Fat Strained Protein Yogurt into blender, add the all of the cooled caramelised onions, Worcestershire sauce and a good pinch of salt. Blitz until mixed fully put sauce aside until serving the burger. If you prefer your sauce a little thinner add some water.
• Preheat the BBQ and cook the burgers on BBQ for 4 – 5 minutes on each side or until cooked all the way through. Leave the burgers alone to cook on BBQ don’t squeeze as this drives the juices out, turn once and let them cook on other side. Let burgers rest for 5 – 7 mins in warm place. 
• Toast the burger buns on BBQ, be careful not to burn as it probably will only take 30 seconds to toast buns. Add your favourite toppings, spoon the sauce on the beef burger and serve.