What’s better than a steak burger? A deluxe steak burger, of course! And this one will go down a treat at a Sunday barbie.
Ingredients
- 1/2 cup whole-egg mayonnaise
- 2 garlic cloves, finely chopped
- 4 x 120g beef scotch fillet steaks, trimmed
- olive oil cooking spray
- 4 rashers short-cut rindless bacon
- 4 bread rolls, halved
- 4 slices swiss cheese
- 50g mixed salad leaves
- 1 cup beetroot relish (see notes)
Method
- Step 1Preheat barbecue plate on medium-high heat. Combine mayonnaise and garlic in a bowl. Cover and refrigerate.
- Step 2Season steaks with salt and pepper. Spray both sides steaks lightly with oil. Barbecue for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.
- Step 3Add bacon to barbecue plate and cook for 2 minutes each side or until crisp.
- Step 4Preheat grill on medium heat. Layer cheese on cut side of bread roll tops. Place under grill for 2 minutes or until cheese is melted.
- Step 5Spread garlic mayonnaise over bread roll bases. Top with salad leaves, steaks, bacon and beetroot relish. Sandwich with bread roll tops. Serve.
- Low carb
- Lower gi
Nutrition
3222 kj
Energy
41g
Fat Total
15g
Saturated Fat
4g
Fibre
50g
Protein
128mg
Cholesterol
1449.87mg
Sodium
13g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
To make your own beetroot relish:
Combine 1 chopped brown onion, 1/3 cup brown sugar, 1/4 cup red wine vinegar, 1/2 cup water, and a pinch of ground cinnamon and cloves in a saucepan over medium heat. Cook for 5 minutes or until onion is soft. Add 225g drained, chopped canned beetroot and cook for 15 minutes or until thick. Allow to cool.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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