Best Aussie burger
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Extra lean beef mince, raw
500 g
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Worcestershire sauce
1 tbs
Egg(s)
1 medium, lightly beaten
Apple cider vinegar
½ cup(s), (125ml)
Brown sugar
1 tbs
Beetroot
2 medium, peeled, coarsely grated
Green apple, peeled
1 medium, grated
Red onion
1 medium, cut into 1cm wide rings
Multigrain bread roll
4 large, (4 x 70g rolls) halved
Iceberg lettuce
4 leaf, leaves
Lebanese cucumber
1 medium, cut into ribbons
Oil spray
1 x 3 second spray(s)
Instructions
1
Place mince, onion, garlic, Worcestershire sauce and egg in a large bowl. Season with salt and freshly ground black pepper. Use your hands to shape mixture into four 8cm patties. Refrigerate for 30 mins.
2
To make the beetroot relish, combine vinegar, sugar and 1 tsp salt in a small saucepan and bring to the boil. Add the beetroot and apple, reduce heat to low and simmer, uncovered, stirring occasionally, for 6-8 mins or until beetroot is tender.
3
Meanwhile, lightly spray a large non-stick frying pan or barbecue with oil and heat over high heat. Cook onion and patties for 5 min each side or until cooked through.
4
Lightly toast bread rolls until golden. Arrange roll bases onto serving plates and top with lettuce, beef patty, onion, cucumber and relish. Place tops on rolls and serve immediately.
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