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.