Aussie burgers

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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1. Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
2. Sort out your ingredients: Slice the beetroot and split the naan breads.
3. Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
4. Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn't go amiss, either.

Per serving

352 kcalories, protein 33.7g, carbohydrate 30g, fat 11.4 g, saturated fat 5.3g, fibre 1.9g, salt 1.25 g

Latest comments and suggestions

• cerrynn

  08 May 2008

  cerrynn rated and commented on this recipe

  

  Did this last night, with a couple of amendments (or chats, depending on your point of view!). I used ready-shaped burgers from the supermarket (the better-than-average range) as I had some in the freezer to use up. We ended up toasting the mini naan breads in the toaster then splitting as we hadn't thought to fire up the outdoor grill and our cooker's grill is useless. For the topping, I just couldn't bear the thought of sour cream dip so instead I mixed up half-fat creme fraiche with a heaping teaspoon of horseradish and some freshly snipped chives from my windowsill plants. Served with sweet potato chips (the creme fraiche/horseradish sauce works well with these too) and it was great ... my husband ate three of them.

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• redsnapperuk

  07 August 2008

  redsnapperuk commented on this recipe

  Interesting twist to the "Aussie Burger!!". Being an Australian myself have never had rocket on my burger, sour cream or had naan bread used. But I am sure it tastes fantastic. But nonetheless I am sure that I will give them ago for the family.

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• Mandy moore

  09 January 2009

  Mandy moore commented on this recipe

  I cooked these for two hungry lads and they went down a treat. i thought they were delicious, served them with a salad and home made potato wedges. YUM

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• honeybee

  25 April 2009

  honeybee rated and commented on this recipe

  

  The burgers were great - a lesson in less is more! Whenever I've made burgers before it's been with flour and egg. I thought these might collapse or break up, but they were perfect. Using naan bread was also good idea - far better than bland soft rolls. I added the beetroot to a side salad rather than topping the burgers, but that just seemed right for the time. Roll on summer barbecues!!

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• abbiefh

  02 October 2009

  abbiefh rated and commented on this recipe

  

  I love the taste conbination of burgers with beetroot and sour cream, the naan bread is also a nice touch, will definatley make again, its a great midweek meal.

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Ingredients

• 500g lean minced steak
• 100g cooked beetroot
• 2 mini garlic and coriander naan bread
• 50g bag rocket
• 4 tbsp soured cream and chive dip

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Freezable after step 1

Ingredients

• 500g lean minced steak
• 100g cooked beetroot
• 2 mini garlic and coriander naan bread
• 50g bag rocket
• 4 tbsp soured cream and chive dip

Per serving

352 kcalories, protein 33.7g, carbohydrate 30g, fat 11.4 g, saturated fat 5.3g, fibre 1.9g, salt 1.25 g

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