Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Dalia Soubra’s bone marrow and Brillat Savarin burger

French 30 Mins Prep · 45 Mins Cook

Peel and finely slice the onions.
In a deep pan, heat the butter and oil. Add the onions and cook on a low heat, stirring frequently. Once softened add the sugar and ½ tsp of salt. Cook gently, stirring to make sure the bottom doesn’t catch, for 20-30 minutes or until the onions are soft but still hold their shape. Finish by stirring in the pomegranate molasses. Taste for seasoning and cool completely.
To make the sauce, finely chop the pickles and place in a medium bowl along with the ketchup and Kewpie mayonnaise. Stir to combine.
Heat a large cast-iron pan over a medium-high heat or heat a gas BBQ to high.
Season the burger patties on both sides with the remaining salt and the pepper and place on the grill. Sear for 4-5 minutes on either side. In the last 2 minutes, place 50g of the Brillat Savarin on each patty, and remove from the heat.
Meanwhile, halve the buns, brush the insides with French butter and toast on the grill for 2 minutes.
To assemble, spread some of the sauce over the base of each burger bun. Top with the rocket, patties with cheese and 1-2 tbsp of the pomegranate onion jam. Close the burgers and serve immediately.