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- Step 1
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2
Combine mince, onion, garlic, rosemary and vinegar in a bowl. Season with salt and pepper. Divide mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place on a baking paper-lined plate. Cover. Refrigerate for 1 hour to allow flavours to develop.
- Step 3
Meanwhile, place tomatoes, cut-side up, on prepared tray. Season with salt and pepper. Roast for 25 to 30 minutes or until just starting to collapse. Set aside.
- Step 4
Heat oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. 5 Divide and spread Caramelised onion onto the roll bases. Place a patty on each roll, and divide the brie, tomato and relish between them. Serve topped with baby rocket and roll tops.
Like your buns toasted? Then pop them under the grill just before serving, or cook on a barbecue hotplate until light golden.
We used homemade beetroot relish and caramelised onions for this recipe. (see related recipes)