Grilled Native Angus Beef Burgers (with Caramelised Onion)

By Susan Hendry – Farmer & Co-Founder, Native Angus Beef

I’ve always believed the best meals are the simplest. And when you’re working with beef this good, you don’t need to do much at all — just some gentle shaping, a dash of seasoning, and the sizzle of the grill.

These Native Angus burgers are a favourite at our place. Whether it’s a midweek dinner or a weekend BBQ with friends, they always hit the spot. Juicy, rich, and packed with real flavour — the kind you only get from cattle raised right.

And if I’m making them, you can bet I’m adding caramelised onion. It’s my personal favourite topping — sweet, sticky, and it brings out the richness in the beef like nothing else.

Why Native Angus Makes a Better Burger

You’ve probably heard that grass-fed beef dries out quicker or has a different flavour. And it’s true — most grass-fed beef has less intramuscular fat than grain-fed, so you’ve got to cook it a little more thoughtfully.

But our Native Angus cattle are different. We’ve preserved a rare genetic line that allows for higher marbling than typical grass-fed beef — meaning more flavour and more moisture, naturally. That’s why you can grill our mince with confidence and still get a juicy, satisfying burger every time.

🛒 Ingredients

1kg Native Angus Premium Lean Mince (80/20 preferred)
Sea salt and cracked black pepper
Optional: garlic salt or a splash of Worcestershire sauce
2 brown onions, thinly sliced
1 tbsp olive oil
1 tsp brown sugar (optional)
Burger buns, buttered
Cheese slices (cheddar, Swiss or whatever you love)
Toppings: tomato, lettuce, pickles, sauces

🔥 How to Grill Native Angus Burgers (Susan's Way)

1. Preheat your BBQ
Heat your grill to medium (about 175°C). I prefer to cook these a little slower than your usual burger — it helps retain moisture and keeps the meat tender.

2. Make your caramelised onions
In a pan over medium heat, add olive oil and your sliced onions. Cook slowly for 15–20 minutes, stirring occasionally. Add a pinch of salt and brown sugar near the end to bring out their sweetness. Cook them low and slow until soft, golden, and sticky. Set aside — they’ll finish just in time for burger assembly.

3. Form the patties
Divide the mince into 4 even balls, then gently press them into patties about 1.5–2cm thick and slightly wider than your buns. Don’t overwork the meat — you want it loose and tender.

4. Season well
Sprinkle both sides with salt and pepper. For a little extra punch, you can add garlic salt or Worcestershire to the mix, but honestly, the beef speaks for itself.

5. Grill with care
Place the patties gently on the grill and cook for 4–8 minutes per side. Only flip once, and don’t press them down with your spatula — that marbling needs to stay in the meat, not drip into the flames.
→ Use a meat thermometer: Pull at 60°C for medium (or 70°C if you prefer it fully done).

6. Toast & melt
In the last couple of minutes, add cheese to the patties and place your buttered buns on the grill to toast.

7. Build your burger
Place your patties on the toasted buns, top generously with caramelised onion, and add whatever else you love — tomato, lettuce, pickles, a swipe of sauce. I keep the rest simple so the beef and onions shine.

👩🌾 Susan’s Notes:

Native Angus mince holds together beautifully without binders — just be gentle when flipping.
Caramelised onions can be made ahead and kept in the fridge. I often make a big batch for the week.
Low and slow cooking is key for grass-fed beef — trust the process.