Aussie burgers

Aussie burgers

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(6 ratings)

By

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Cooking time

Cook: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 4

The Aussie way to serve burgers, perfect for summer BBQs

Nutrition and extra info

Additional info

  • Freezable after step 1
Nutrition info

Nutrition per serving

kcalories
352
protein
33.7g
carbs
30g
fat
11.4g
saturates
5.3g
fibre
1.9g
sugar
0.6g
salt
1.25g

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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Method

  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.

Recipe from Good Food magazine, August 2003

Comments, questions and tips

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Comments

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halcyondays's picture

To be an authentic Aussie burger the beetroot has to be pickled. Also needs lettuce,tomato and onions!

andycrofts's picture

@cerrynn. Sorry, but apart from the nan bread, most of what you've described seems to be a different recipe.

Bit like saying: (exaggeration, but...)
"Didn't have pork, so I used chicken, and substituted the chanterelle mushrooms for a tin of baked beans"...

As to the 'drips-on-the-shirt' bit, as you're "Down Under" wouldn't the best accessory to this be a hammock? Simply lie face down across, 2 or three abreast (OK, two, when you've eaten a couple) and gorge, whilst you proudly remember that all the dripping fat is directed at Frozen Britain.
You lucky so-and-so's! ;-)
(Alternatively, do what I do. Allocate a T-shirt for barbies. Like the grill, it never, ever gets washed. That'd be utter sacrilege)!

klwhalan's picture

This burglet(1/2 a burger) sounds delish, however, I do agree with other aussies (being one myself) no burger is complete without the pickled beetroot, tomato, cucumber, lettuce, fried onions or whatever else you wish to use, generally trying to avoid the drips from the beetroot and tomato relish or sauce!!! The fun of the Aussie Burger!!!

By the way, to the mince, mix in some finely chopped parsley, minced onion and some fresh breadcrumbs (to make it go further), ground sea salt and ground black pepper, very nice indeed.

marklanglois's picture

Not exactly what I would call an Aussie Burger.. As an Aussie, burgers from my childhood, would be served in burger rolls, be bought from the store (Sainsbury be good to yourself range are very close to what we have back home), the burger would be topped with fried onions, pickled beetroot, a pineapple ring, fried egg and a slice of cheese, also a slice of tomato and some iceberg lettuce. The challenge of the burger was to eat it without utensils (ie with your hands) and not get it all down your shirt :)

jul34es's picture
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very easy to make and tasted great.

abbiefh's picture
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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.

vrog's picture
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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!!

amanda2605's picture

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

redsnapperuk's picture

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.

cerrynn1's picture
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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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