It’s not a real Aussie burger unless it’s loaded with beetroot.
Ingredients
- 500g beef mince
- 1/2 cup (35g) fresh breadcrumbs (made with day-old bread)
- 1/4 cup finely chopped mint
- 1 tablespoon sweet paprika
- 4 slices Swiss cheese
- 1 x 450g tin baby beetroot, drained, chopped
- 100g cherry tomatoes, quartered
- 1 small red onion, peeled, finely chopped
- 1/4 cup chopped coriander
- 2 tablespoons finely shredded mint
- 1 tablespoon red wine vinegar
- 4 wholemeal bread rolls, split, toasted
- Whole-egg mayonnaise, to serve
- Butter lettuce leaves, to serve
- Potato wedges, to serve
Method
- Step 1Combine the beef, breadcrumbs, mint and paprika in a medium bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into four even portions and shape each portion into a 10cm-diameter patty. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
- Step 2Preheat a grill on high. Heat a large non-stick frying pan over high heat. Add the patties and cook for 3-4 minutes each side or until golden brown and cooked to your liking.
- Step 3Place a slice of cheese on each patty and place on an oven tray. Cook under preheated grill for 1-2 minutes or until cheese melts.
- Step 4Meanwhile, combine the beetroot, tomato, onion, coriander, mint and vinegar in a small bowl.
- Step 5Place the base of a bread roll on each serving plate. Spread with mayonnaise and top with lettuce. Top with a patty and spoon over the salsa. Top with remaining bread. Serve immediately with potato wedges, if desired.
Nutrition
2575 kj
Energy
25g
Fat Total
12g
Saturated Fat
44g
Protein
908.67mg
Sodium
12g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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