4
Australian
Aussie Burgers
Allergens: Gluten, Milk
The Australian burger with the lot, beef, beetroot and fried extras stacked high.
Ingredients
- Beetroot 100 g
- Rocket 50 g
- Beef mince 500 g
- Sour cream 4 tbsp
- Naan bread 2 small
Method
- Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.
- Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
- Sort out your ingredients: Slice the beetroot and split the naan breads.
- Toast the naans: Heat a griddle pan or barbecue.
- Griddle the naans on both sides until lightly toasted and set aside.
- Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
- Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each.
- Top with a burger, then a few slices of beetroot and a dollop of soured cream.
- Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips.
- A glass of red wine wouldn’t go amiss, either.