Aussie
burgers with the lot
Aussie
burgers with the lot
Serves
4
Prep
30 minutes (plus 1 hour refrigeration)
Cook
20 minutes
Ingredient
600g
beef mince
1
small brown onion, finely chopped
1
garlic clove, crushed
2
tablespoons tomato paste
2
tablespoons chopped fresh flat-leaf parsley leaves
2
tablespoons Smoky barbecue sauce
2
tablespoons olive oil
4
canned pineapple rings, drained
4
eggs
2
iceberg lettuce leaves, shredded
²⁄³
cup beetroot relish (see recipe, right)
4
damper rolls, split
1
tomato, sliced
Extra
Smoky barbecue sauce, to serve
Recipe
1.
Combine
mince, onion, garlic, tomato paste, parsley and barbecue sauce in a bowl. Season
with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion
into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate.
Cover. Refrigerate for 1 hour.
2.
Heat
1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat.
Cook patties for 4 to 5 minutes each side or until browned and just cooked through.
Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
3.
Meanwhile,
heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or
until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until
cooked to your liking.
4.
Arrange
the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll
bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish
on the side.
NUTRITION:
(per serve) 3106kJ; 30.1g fat; 8.8g sat fat; 48.8g protein; 66.4g carbs; 5.3g
fibre; 270mg chol; 943mg sodium.
