Preheat the oven to 200C/400F/Gas Mark 6. Put the minced beef into a large mixing bowl. Add in the finely diced scallions and garlic. Mix in the breadcrumbs, cheese and chopped parsley together with the chilli jam/ketchup. Season the mixture with a little salt and pepper. Add in the egg and mash the mixture together with your hands using the egg as a binding agent. Divide the mixture into 8 pieces and using a little plain flour shape them into round balls Place the burgers on a greased/lined baking sheet and put them into the preheated oven for 15 minutes to begin their cooking process whilst you begin to make the onion gravy.
Black Pepper cream Sauce 1oz/25g butter 1 onions-sliced 2 sprigs of thyme 1oz/25g plain flour ½ glass red wine 16floz/450ml beef stock 1 teaspoons crushed black peppercorns 3 tablespoons cream (optional)
Slice the onions into thin slices. Sauté the onions in a medium saucepan with the butter and thyme until the onions are almost fully softened. At this stage you can sprinkle the plain flour over the onions and allow them to become coated. There is no need to take the pot off the direct heat to do this because browning of the flour will only further develop the flavour of the sauce. Now pour in the red wine and the stock and whisk continuously until the sauce has thickened. Add the black peppercorns. If you are using the cream add them at this stage. Remove the burgers from the oven and sit them in the sauce and gently simmer for 7-8 minutes.
Serve the burgers with some creamy potatoes and garnish with a little dressed rocket, baby spinach and cherry tomato salad.