• 750 g good quality beef mince
• 250 g fresh chorizo sausages (skins removed)
• 2 egg yolks
• 2 tbsp Worchester sauce
• 2 tbsp Dijon mustard
• 2 tbsp tomato paste
• salt and pepper to taste

Place all the ingredients in a bowl and mix well to combine.  Form into patties and chill or freeze until ready to use.

• ½ c oil
• 1 kg onions thinly sliced on the grain
• 1 tbsp finely chopped garlic
• 1 ½ tbsp finely chopped fresh thyme leaves
• A pinch of chilli flakes
• ¼ c balsamic vinegar
• ¼ c brown sugar
• 1 c water
• Salt and freshly ground pepper to taste

Mix all the ingredients except the salt and pepper in a large heavy based pot and place on a low heat.

Stir occasionally, cook over a very gentle hear for 1-1/2 hours until the onions are a deep brown colour with a slightly jammy consistency.  Add a little more water during cooking if needed to prevent the mixture sticking to the base of the pot.

Cool, place in clean jars and refrigerate until needed.