- Prep Time:30 mins
- Cook Time:20 mins
We all know Australians love a good burger, and this hamburger recipe is one of our favourites! Top the deliciously seasoned beef patties with cheese, tomato, pineapple and lettuce before smothering it all in a tasty beetroot relish. Trust us, they go down a treat on Australia Day!
Original recipe by ERIN MADE THIS | 1.1.16
+1 1 CAN (225g) EDGELL SLICED BEETROOT
- 1 tablespoon sour cream
- 1 teaspoon fresh thyme
- 500g beef mince
- ⅓ cup dry breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoons tomato sauce
- 1 tablespoon BBQ sauce
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 6 brioche burger buns
- Cos lettuce, pineapple rings, tomato slices, cheese slices and grilled onions, to serve
PLACE WELL DRAINED EDGELL SLICED BEETROOT IN A BLENDER OR FOOD PROCESSOR AND ADD SOUR CREAM AND THYME AND PULSE TO MAKE A THICK, RELISH LIKE CONSISTENCY.
Make the burger by combining mince, breadcrumbs, egg, sauces, salt and pepper to taste. Mix until the mince binds together then form into 6 equal burgers.
Heat a large grill pan over a medium heat and grill the burgers for 7-10 minutes on each side or until cooked through.
Remove from the pan and allow to rest while the buns are split and toasted on each side under the grill until evenly brown.
To assemble, spread the beetroot chutney on both halves of the bun and top with the burgers and toppings of choice.
The burgers can be cooked on the BBQ.
Spices can be added to the burger mixture for extra flavour. Try some Australian natives like lemon myrtle or quandong.