Add smoky flavour to your burger with this sticky onion relish. Lily, one of our farm staff, loves this after a busy day on the farm!  A tip from the Royal Oak kitchen is to briefly toast the open burger buns in a hot, dry heavy-bottomed pan for a extra smokey hit (and stops the buns getting soggy).


  • Helen Browning’s Organic Beef Burgers
  • Burger buns  
  • 1tbsp olive oil  
  • 2 large red onions, thinly sliced 
  • 1sp smoked paprika  
  • 2 tsp wholegrain mustard  
  • 2 tbsp brown sugar  
  • 50ml balsamic vinegar  
  • 2 tomatoes, sliced  
  • Salad of choice  


  • Heat the olive oil in a large non-stick frying pan and add the onions and paprika. Cook until tender.
  • Stir in the mustard, brown sugar and balsamic, then turn the heat up.
  • Add 100ml water and cook for 15 minutes until reduced and sticky. 
  • Meanwhile, cook the burgers according to the instructions on the packet.
  • Serve on the burger baps with the sliced tomatoes, salad and a spoonful of sticky onions on top.  

Part of Helen’s ‘Good Beef’ range, these tasty burgers are made from organic dairy-bred and grass-fed British beef with a much lower carbon footprint compared to traditionally reared beef.

Beef from Helen Browning’s Organics is 100% Soil Association certified, produced to the highest standard in organic agriculture – absolutely no pesticides or GM ingredients, and an impeccable traceable production process.

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