BEST BEEF BURGER

15 minutes prep.

25 minutes cooking

Serves 4

Ingredients

  • 500 g beef mince
  • 50 ml olive oil
  • 1 onion, thinly sliced into rings
  • 4 soft burger buns, halved and cut-sides toasted
  • 2 tomatoes, thickly sliced
  • ¼ iceberg lettuce or ½ baby cos lettuce, coarsely shredded
  • Tomato sauce, barbecue sauce or mayonnaise, to serve
Beetroot relish
  • 2 tablespoons olive oil
  • ½ Spanish onion, finely diced
  • 1 garlic clove, finely chopped
  • 250 g beetroot (about 2 medium beetroot), peeled and cut into julienne or coarsely grated
  • 3 thyme sprigs
  • 60 ml (1/4 cup) red wine vinegar
  • 1½ tablespoons brown sugar

Method

  1. To make the beetroot relish, heat the oil in a saucepan over medium-high heat, add the onion and garlic and sauté, stirring occasionally for a minute or two until the onion is tender and translucent.
  2. Stir in the beetroot and thyme and cook, stirring occasionally, for 2-3 minutes until beginning to soften, then stir in vinegar, sugar and 2 tbsp water, season to taste and simmer for 7-8 minutes until beetroot is just tender and the liquid is evaporated.
  3. Cool then refrigerate for up to 2 weeks in a sterile jar.
  4. Divide the mince into four and form each into a loose patty just a little bit bigger than your burger buns. Place on a tray and refrigerate for about 15 minutes.
  5. Heat half the oil in a frying pan over medium-high heat, add the onion and fry, stirring occasionally, for 7-8 minutes until browned and tender, season to taste and transfer to a bowl.
  6. Wipe out pan with paper towels and add remaining oil. Season both sides of patties generously with sea salt and freshly ground black pepper and fry, turning once, for 1-2 minutes until browned and not quite cooked through.
  7. Spread the bun bases with sauce, then top each with a burger patty, onion, a little beetroot relish, tomato and lettuce. If you’re using mayo, spread it on the cut-sides of the burger bun tops, then sandwich and serve.
  8. Enjoy!
RECIPES

BEST BEEF BURGER

15 minutes prep.

25 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 500 g beef mince
  • 50 ml olive oil
  • 1 onion, thinly sliced into rings
  • 4 soft burger buns, halved and cut-sides toasted
  • 2 tomatoes, thickly sliced
  • ¼ iceberg lettuce or ½ baby cos lettuce, coarsely shredded
  • Tomato sauce, barbecue sauce or mayonnaise, to serve
Beetroot relish
  • 2 tablespoons olive oil
  • ½ Spanish onion, finely diced
  • 1 garlic clove, finely chopped
  • 250 g beetroot (about 2 medium beetroot), peeled and cut into julienne or coarsely grated
  • 3 thyme sprigs
  • 60 ml (1/4 cup) red wine vinegar
  • 1½ tablespoons brown sugar

Method

  1. To make the beetroot relish, heat the oil in a saucepan over medium-high heat, add the onion and garlic and sauté, stirring occasionally for a minute or two until the onion is tender and translucent.
  2. Stir in the beetroot and thyme and cook, stirring occasionally, for 2-3 minutes until beginning to soften, then stir in vinegar, sugar and 2 tbsp water, season to taste and simmer for 7-8 minutes until beetroot is just tender and the liquid is evaporated.
  3. Cool then refrigerate for up to 2 weeks in a sterile jar.
  4. Divide the mince into four and form each into a loose patty just a little bit bigger than your burger buns. Place on a tray and refrigerate for about 15 minutes.
  5. Heat half the oil in a frying pan over medium-high heat, add the onion and fry, stirring occasionally, for 7-8 minutes until browned and tender, season to taste and transfer to a bowl.
  6. Wipe out pan with paper towels and add remaining oil. Season both sides of patties generously with sea salt and freshly ground black pepper and fry, turning once, for 1-2 minutes until browned and not quite cooked through.
  7. Spread the bun bases with sauce, then top each with a burger patty, onion, a little beetroot relish, tomato and lettuce. If you’re using mayo, spread it on the cut-sides of the burger bun tops, then sandwich and serve.
  8. Enjoy!
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