Aussie Burgers

Method7 steps · about 30 min

1. 1

   Step 1: Put the 500 g lean minced steak in a bowl with the exact 1 tsp salt and a good grinding of black pepper. Mix with wet hands, divide into four equal portions and shape four patties. Use this immediate-cooking route; keep the raw patties chilled while preparing the toppings.

   Uses 500 g lean minced steak · Exact 1 tsp salt for all four patties · Pepper for patties; amount unspecified

2. 2

   Step 2: Slice the 100 g already cooked beetroot. Split both mini garlic-and-coriander naan breads (2) to make four serving halves.

   Uses 100 g already cooked beetroot · 2 mini naan breads, split to make four halves

3. 3

   Step 3: Heat a griddle pan or barbecue. Toast all four prepared naan halves on both sides until lightly toasted, watching them closely, then set them aside.

   Uses All four prepared naan halves

4. 4

   Step 4: Put the four shaped beef patties on the hot griddle or barbecue, using clean utensils and keeping cooked-food plates separate from raw meat. Cook the first side for about 2–3 minutes, checking at 2 minutes, then turn.

   Turn beef patties · 2 minUses All four shaped patties

5. 5

   Step 5: Cook the turned patties on the second side for about 2–3 minutes, checking at 2 minutes. Continue as needed until a food thermometer reads at least 71°C (160°F) in the centre of every patty. The side timings are guides and do not prove doneness; thickness and heat vary.

   Check second side and temperature · 2 minUses All four partly cooked patties

6. 6

   Step 6: Set one toasted naan half on each of four plates. Divide the 50 g rocket over the four halves, then top each with one fully cooked patty and a quarter of the prepared sliced cooked beetroot. Add 1 tbsp soured cream-and-chive dip to each burger, using the complete measured 4 tbsp supply.

   Uses All four toasted serving halves · 50 g rocket, divided across four burgers · All four patties after verified centre temperature · All prepared 100 g cooked beetroot, divided across four plates · 4 tbsp dip total: exactly 1 tbsp per burger

7. 7

   Step 7: Season the four assembled burgers to taste with the separate finishing salt and remaining pepper as desired. Serve immediately, with the optional ready green salad and ready chips if wanted.

   Uses All four assembled burgers · Separate finishing salt to taste; amount unspecified · Finishing pepper to taste; portion unspecified · Optional ready green salad; amount unspecified · Optional ready chips; amount unspecified