This is the future of food.
There’s nothing more satisfying than tucking into a big juicy burger, particularly if it’s homemade. This recipe, provided by celebrity chef Adrian Richardson, uses quality, flavoursome ingredients to ensure everything, including the meat patty, is cooked from scratch. The result? A classic Aussie taste sensation!
1 kg lean minced beef (can use diced beef and pop through mincer)
100g thick-cut rashers smoky bacon, finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 tsp fresh chilli, finely chopped
3 tbsp dijon mustard
2 tbsp worcestershire sauce
1 egg, lightly beaten
2 tbsp parsley, chopped
2 tsp salt
2 tsp black pepper, freshly ground
Olive oil for grilling
6 good quality burger buns or ciabatta rolls, split in half
1 small lettuce, leaves separated
12 slices beetroot
12 slices tomato
12 rashers grilled bacon
6 fried eggs
6 slices tasty cheese
Tomato or ketchup sauce
- Prepare your BBQ to medium-high heat.
- To make burgers, combine all the ingredients, except for the oil, into a large mixing bowl.
- Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed.
- Shape into 6 patties, making them as neat as you can, and about 2.5cm-3cm thick.
- Brush each burger lightly with oil and arrange them on your BBQ.
- Cook for 4 minutes and then turn them over. Continue to cook until they are done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.
- Serve everything in the middle of the table so everyone can build their own burgers, the way they like them.
Recipe courtesy of Heat Beads
Vegetarians rejoice! This beet and bean burger is an easy, tasty, healthy meal for you and the kids. Black beans are a great source of fiber and protein, and beets are high in antioxidants, vitamins and minerals. The burger has a nice texture and makes a great balanced meal when served with salad.
3 large red beets (1 pound), diced
½ cup brown rice (raw)
1 yellow onion, diced
3-4 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 juiced lemon
1 tbsp olive oil
2 tbsp parsley
1 teaspoon coriander
½ teaspoon thyme
2 tbsp all-purpose flour
Slices of Provolone cheese to serve
- To cook rice, bring a pot of water to the boil and add rice and a pinch of salt. Simmer for approximately 35 minutes. Drain and put aside.
- Heat a skillet over medium-high heat with oil to grease. Cook diced onion, then stir in beets. Cover and cook until beets are tender, stirring occassionally. Add garlic and cook for further 30 seconds.
- Empty the drained black beans into a large bowl and mash them a bit. Add the cooked rice, beet/onion mixture, lemon juice, olive oil and parsley, coriander and thyme. Combine. Add salt and pepper if necessary. Add the flour and stir until flour is completely mixed.
- Heat a skillet over high heat. Add some olive oil to coat the bottom of the pan. Using clean hands, scoop a handful of mixture and flatten into a burger-pattie shape in your hands. Place patties in pan and reduce to medium heat. Cook for 2-3 minutes on each side. Place provolone cheese on hot pattie to melt.
To serve, place beet and bean patty between wholemeal burger buns and add your choice of salad. Tomato and lettuce recommended.