Extra lean beef mince
1 slice(s), to make ⅓ cup fresh breadcrumbs
Reduced-fat 15% cheddar cheese
4 slice(s), (4 x 21g slices)
2 medium, thinly sliced
Multigrain bread roll
4 medium, (4 x 50g rolls)
Light whole egg mayonnaise
1 cup(s), 4 leaves of oak lettuce
Beetroot, canned in brine, drained
2 x 3 second spray(s)
- Combine the beef, breadcrumbs, egg, paprika, tomato sauce and half the barbecue sauce in a bowl. Shape into 4 x 2cm-thick patties.
- Lightly spray a frying pan with oil and heat over medium heat. Cook the patties for 4-5 minutes each side or until cooked through. Cook the bacon for 2 minutes each side or until browned. Place cheese on patties to melt.
- Meanwhile, lightly spray a saucepan with oil and heat over medium-high heat. Cook the onion, stirring, for 5-7 minutes or until lightly golden. Add the vinegar and cook for 1 minute or until the liquid evaporates.
- Grill cut sides of the rolls. Spread bases with mayonnaise. Top with lettuce, beetroot, patties, cheese, bacon and onion. Top with remaining barbecue sauce and roll tops.