Celebrity chef Curtis Stone shows us how to nail the perfect burger in under 30 minutes.
Ingredients
- 4 x 170 g beef burger patties
- 4 slices tasty cheese
- 4 hamburger buns
- 20 g baby rocket
- 4 fried eggs
- 1 splash extra virgin olive oil *for brushing
- 1 pinch salt and pepper *to taste
Beetroot relish
- 1 beetroot medium peeled
- 1 1/2 tbs balsamic vinaigrette
- 1 tbs extra virgin olive oil
- 1 tbs fresh chives thinly sliced
- 1 tbs fresh dill finely chopped
- 1/2 tsp sugar
- 1 pinch salt and pepper *to taste
Chilli mayo
- 1/3 cup mayonnaise
- 3 tsp Sriracha chilli sauce
- 1 pinch salt and pepper *to taste
Method
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Step 1Beetroot relish: Using a box grater, coarsely grate the beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
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Step 2Chilli mayo: In small bowl, mix mayonnaise and Sriracha. Season chilli mayo with salt and pepper.
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Step 3Heat barbecue to high. Season burger patties with salt and pepper.
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Step 4Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate.
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Step 5Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
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Step 6Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.
Recipe Notes
Make beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
Drain any excess juices from relish before serving, if desired.
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Recipe Reviews (3)
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