‘It’s not just in the US that people like to go ‘big’. Down under you’ll find a whopping burger stacked with just about everything you can think of. If you have some very hungry people to feed then challenge them to this beast of a burger. This recipe serves 4 and from start to finish, only takes 50 minutes. This burger can also be served with a fried egg on top of the burger! For more great hambuger recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-mouth-watering-hamburger-recipes-from-around-the-world
What you’ll need
500g beef mince
4 crushed WeetBix (Australian cereal that can be found in the US as Weetabix from the UK)
1 red onion, chopped
1 tablespoon tomato ketchup
3 teaspoons Worcestershire sauce
1/3 cup fresh parsley, chopped
1 tablespoon olive oil
4 large slices of your choice of cheese
4 bacon rashers
2 tomatoes, sliced
1/3 cup mayo
Iceburg lettuce, shredded
4 slices beetroot
4 pineapple rings
Grab a large bowl and combine the mince, WeetBix, parsley, red onion, ketchup, egg, Worcestershire sauce and salt and pepper. Use your hands to thoroughly blend in all the ingredients and shape into 4 patties. Place in the refrigerator for 30 minutes.
Pre-heat oven to 300 degrees F and heat up some oil in a pan over a medium heat. Fry up the patties for about 4 minutes on both sides until nearly ready.
Place the patties on a baking tray and add the cheese slices to each patty. Oven cook for 5 minutes until the cheese melts.
Fry up some bacon in your pan on a high heat for a couple minutes until crispy.
Take the bases of the buns and spread liberally with mayo. Add on lettuce, slices of tomato, beetroot, a pineapple ring, some bacon and then the patty. Pop on the top bun and you’re ready to indulge!
Why not truly embrace the Aussie beetroot burger by serving up some beet and sweet potato fries alongside it. This recipe will easily serve 5.
What you’ll need
½ cup mayo
½ teaspoon green peppercorns
1 teaspoon pink peppercorns
½ teaspoon ground pepper
1 large sweet potato
2 tablespoons olive oil
2 large beets
½ teaspoon salt
Take a bowl and mix the mayo, peppercorns and ¼ teaspoon of pepper. Refrigerate until ready to serve.
Peel and slice the sweet potato in half then cut into thin strips. Put the strips into a bowl with 1 tablespoon oil, ¼ teaspoon salt and 1/8 teaspoon pepper. Give it a thorough toss.
Peel and chop the beets into strips. Add to the same bowl and throw in the salt, pepper and oil that’s left. Give another toss.
Spread your strips of beets and potato onto a baking sheet lined with baking paper. Cook in the oven at 425 degrees F for 30 minutes. Turn half way through baking time.
Serve with the peppercorn mayo for a delicious side to your burger.