Classic beef burger with tomato relish
Lean beef mince, raw
Fresh flat-leaf parsley
2 tbs, finely chopped
Multigrain bread roll
2 large, (70g each)
Mixed salad leaves
1 small, sliced
Beetroot, canned in brine, drained
- Coarsely grate half an onion. Thinly slice remaining onions. Combine mince, Worcestershire sauce, parsley and grated onion in a medium bowl. Season with salt and freshly ground black pepper. Shape mince mixture into two 2cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
- Heat oil in a large frying pan over medium heat. Cook sliced onion, stirring occasionally, for 5–7 minutes or until soft and caramelised. Transfer to a plate. Cover to keep warm.
- Reheat pan over medium-high heat. Cook bacon and patties, turning occasionally, for 5–7 minutes or until bacon is crisp and patties are cooked through.
- Toast roll halves. Spread roll bases with chutney and top with lettuce, tomato, beetroot, bacon, patties and caramelised onion. Sandwich with roll tops. Serve.