Beetroot Hamburger
For the Pattie
500g minced beef
2 tbls MA’s Garlic Paste
1 egg ¼ cup breadcrumbs
1 tsp salt
1 tsp MA’s Pepper Powder
1 tbls Dad’s Garden Garlic & Chilli Sauce
For the Dressing
¼ cup Dad’s Garden Garlic & Chilli Sauce
¼ cup MA’s Yellow Mustard
1 tsp Happy Home Chinese Chilli Paste
4 burger buns
4 pineapple slices
4 large eggs
4 lettuce leaves
4 tomato slices
4 slices half boiled beetroot/fresht
3 tbls oil
Salt and pepper to taste
Step 1
Mix together the minced beef, garlic paste, salt, egg, breadcrumbs, Garlic & Chilli Sauce and pepper in a bowl
Step 2
Divide meat mixture into 4 equal portions. Roll into balls and gently press down slightly. Keep in the refrigerator for 30 minutes.
Step 3
Combine Garlic & Chilli Sauce, Yellow Mustard, and chilli paste. Set aside.
Step 4
Heat ½ tbls of oil in a large frying pan over a medium heat. Cook the pineapple rings for a minute on each side until browned and set aside.
Step 5
To the same pan, add remaining oil and fry until the patty is cooked through. Set aside.
Step 6
In the same pan fry the eggs separately over medium heat for about 4 minutes until the white of the egg is set.
Step 7
Spread sauce mixture on buns, then assemble burgers with pattie, eggs, pineapple slices, beetroot slice, lettuce & tomato slice.
