Aussie Burger with the Lot

Cook Time 20 minutes

Servings 4


1kg beef mince (ideally chuck beef freshly minced by the butcher)

1 tsp extra virgin olive oil

4 rasher of bacon

1 salad onion, finely sliced into rings

4 slices American or cheddar cheese

1 tomato, sliced

8 slices of canned beetroot

¼ iceberg lettuce, finely shredded

4 eggs

A dollop of tomato sauce, mayonnaise and mustard

4 soft burger buns

Salt & pepper


Season the mince with salt and pepper and combine well. Portion the mince into four and form thin round patties in between two sheets of baking paper. These patties should be roughly the size of the burger buns as they will shrink while cooking. Lightly oil on each side. Heat a grill pan or bbq over a medium-high. Add the patties and bacon and cook for two minutes. Turn patties and add the cheese on top. Cover loosely with a pan to help melt the cheese.

Heat another pan on medium heat. Add a little oil and fry eggs. Remove then warm through burger buns of cut sides.

Place sauces on the bottom and top of the burger bun. Place patties and bacon on base, then egg, onion, beetroot, tomato and lettuce. Sandwich with top bun and serve.


Dry-Rub Chicken Drumettes


Chicken, Chickpea, Tomato & Harissa Tagine