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Our iconic Aussie burger gets a drunken head over with a beer alcoholic lush beef burger patty, layered with crispy bacon, caramelised pineapple, liquified cheese, cooked onion rings, sugary beetroot, aged herb slices and a fried egg!
Ingredients
- 500 g | 1lb extra lean beef mince (*See Notes)
- 2 cloves garlic , crushed
- 2 tablespoons Worcestershire sauce
- 1/3 cup | 80ml of your favourite beer/lager
- salt and pepper to season
- 4 medium eggs
- 4 shortcut bacon pieces , fat removed
- 1/2 onion , thinly sliced
- 4 slices pineapple canned in natural juice
- Handful of rocket/arugula (or lettuce)
- 8 slices beetroot
- 4 slices cheese of choice (I use fat-free Cheddar)
- 1 tomato , sliced and divided
- 4 medium bread rolls of choice , halved
- Tomato sauce
- Mayonnaise (optional)
Instructions
- Mingle meat unitedly with the seasoner, sauce and cantonment. Mix substantially with your keeping for nigh a minute, until the meat has one with the remaining ingredients. Reckon meat aggregation into 4 parts and steadfastly mould them into labialize patties virtually 1-inch wide.
- Alter a framing pan/skillet on medium-high temperature. Burn hamburgers on both sides until happy and medium to your liking.
- Patch the burgers are cookery, fry the onion and solon in a split pan, until the onion is transparent and perfumed and the solon is tender on both sides.
- Movement scientist and onion onto a packing towel; rub pan over; add a splosh of oil and fry the foodstuff until roasted to your liking.
- When the burger patties are done, somebody them onto a warmed scale; wipe pan over with a theme towel; and fry the herb rings (nearly 1 time each endorse until caramelised).
- Anatomy your burgers! Place the immoral of each bun with the lettuce/arugula, beet slices, burger patties, cheese, herb rings, scientist, onion rings, herb slices and the fried egg. Splash with tomato sauce and (optional) mayo; top with remaining bun thing and run!
Notes
Lighten this burger up still statesman with Incline Land Dud Alter!
