Open burger on sourdough with onion and gravy and fried egg

Although I love a burger in its most classic sense, I don’t eat all my burgers this way. Here’s another hot favourite that’s also good when made with venison mince. I first cooked this one gruelling rainy night after a harrowing drive to my sister’s house from London, the last half hour a particularly distressing ordeal in trying not to squash a seemingly endless herd of frogs crossing the road. Below are the ingredients I found in my sister’s fridge on ar