Makes 6)

For the burgers
500g beef or lamb mince
280g red onion
100g light Malt Extract
20g tomato puree
A good pinch of ground pepper
1 tsp smoked paprika

For the sticky onions
230g Onions
10g oil
60g light Malt Extract
20g cider vinegar

For the bacon
6 rashers smoked best back bacon
50g Malt Extract

For the burgers
Blitz the onions in a food processor until very finely chopped then place these into a mixing bowl with the spices, tomato puree and malt extract and stir together. Add the mince and mix together with your hands until all are combined then shape into six similar sized balls and flatten. Chill for 30-40 minutes. Remove from the fridge and leave to rest for 20 minutes then barbeque as usual until the burger is cooked through.

For the sticky onions
Slice the onions thinly, sweat these in oil on a low heat until transparent then add the cider vinegar and malt extract. Bring to the boil then reduce the heat so that it is bubbling gently. Try not to stir too often (this will cause them to clump) and simmer for 15 minutes until sticky. Decant into a bowl until ready to serve.

For the bacon
Cook as you would normally, but brush with warmed malt extract on each side during cooking.