Mix together the minced beef and thyme and form into 6 evenly sized, slightly flattened patties. Cover and refrigerate for 1 hour.

Heat the oil on a medium to hot barbecue or chargrill. Just before cooking, season the burgers generously on both sides with salt and pepper then place on the grill. Leave undisturbed for 3 minutes to seal well, then carefully turn over. Cook to your liking (approximately 4 minutes longer for rare, through to 7 minutes for well done). Remove from the grill and rest in a warm place for 3 to 5 minutes.

While the burgers are resting, slice the buns in half, brush the cut sides with olive oil and lightly toast on the cut side on the barbecue or grill.

Toss together the red and white cabbage with the mayonnaise.

Layer up your burger with shredded slaw, cucumber slices and a beef pattie topped with mustard, tomato and Red Wine Onions. Enjoy with a serve of fat chips and a glass of Wolf Blass Grey Label McLaren Vale Shiraz for the ultimate footy indulgence.

Red Wine Onions:

2 Tablespoons olive oil

3 large brown onions,csliced

sea salt and freshly cracker black pepper

1 tablespoon brown sugar

1 cup Wolf Blass Yellow Label Shiraz

Heat oil in a large frying pan and sauté the onion over a medium heat for 5 minutes until softened, seasoning well with salt and pepper. Sprinkle with brown sugar, add Wolf Blass Yellow Label Shiraz and simmer for 10 minutes until the onions are soft and caramelized and the liquid has evaporated