Michel Roux's Steak Hache

Peel and slice the onions, cook in a pan with half the vegetable oil, salt, sugar and pepper over medium heat. Once caramelized add the vinegar and set aside.

Season the patties and brush the remaining oil onto each pattie. When the BBQ is hot add the  patties to the BBQ and cook for 2-3 on each side, you want a bit of lovely colour on the patties but for them to remain pink inside. 

While they are cooking, place a small frying pan onto the BBQ to heat up and add a little oil and butter to the pan. When they both start to sizzle, crack the eggs into the pan. Season with a little salt and pepper and when the white is set and yolk still runny take out of the pan. Place the onions on top of the patties followed by the egg. Dress the mache salad with the dressing and mix well.  Serve the salad alongside the onion and egg topped steak hache on the plate along with the pommes sautés.