Perfect Asian Hamburger

Method

1. Fry the panchetta or bacon until crispy
2. Drain on a paper towel.
3. Fry the onion for the caremalised onion in a little olive oil on low heat. Add the sugar and ceremalise until nice and brown.
4. Remove and set aside.
5. Mix the beef mince, panchetta (or bacon) and the pork mince. Don't overmix.
6. Add the chopped onion, bread crumbs, egg, hoisin, rice wine vinegar, soy sauce, hot sauce, sesame oil,  beef stock, salt and pepper. Mix  all the ingredients together, but don't over mix.
7. Form into balls and then flatten to form patties. Not too thin or they will be overdone on the inside.
8. In a large skillet, heat the olive oil and fry the patties until perfectly done.
9. Toast the buns (works best in a hot pan with a little butter)
10. Spread mayonaise on the one side
11. Add the pattie, lettuce or cabbage, a slice tomato, the gherkins and the caramalised onions
12. Place a dollop of Mayo on top