Tender Rump Steak Burgers

Ingredients

• 400g rump steak (sliced thinly (chill slightly before slicing for easier handling))
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (chopped)
• 1 clove garlic (minced)
• 1 tbsp olive oil
• salt and freshly ground black pepper (to taste)
• 2 tsps balsamic vinigar (for stir-frying)
• 4 hamburger buns of your choice (lightly toasted)
• 4 slices of cheese (optional)
• 1 large tomato (sliced)
• 4 leaves of crisp lettuce
• tomato ketchup (optional)
• ½ cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle juice or finely diced sweet pickles
• ¼ tsp garlic powder
• ¼ tsp smoked paprika (or regular paprika)
• dash of cayenne pepper (optional)
• 1 tbsp sriracha or wasabi sauce (adjust for heat and colour)
• salt and pepper to taste
• 2 tbsps olive oil
• 2 medium onions (thinly sliced)
• 1 tsp fresh oregano (chopped)
• Toast the Buns: Lightly brush hamburger buns with olive oil or butter. Toast in a hot pan for 1–2 minutes per side until golden.
• Tender Steak: For easier slicing, chill the steak in the freezer for 15–20 minutes before cutting.
• Charred Buns: Toast buns on a grill for a smoky flavour.
• Make Ahead: Prepare the sauce and onions ahead of time to streamline assembly.