Aussie Beef Burgers
You can’t beat a classic Aussie burger — especially with a Curtis Stone twist. Juicy beef patties are topped with melted cheese, a fried egg, fresh rocket and homemade beetroot relish, then finished with a punchy Sriracha mayo.
Ready in under 25 minutes, it’s the ultimate easy BBQ feed for footy nights, weekend entertaining or whenever a proper burger is calling.
Aussie Beef Burgers
Curtis Stone
4
15 minutes
8 minutes
You can’t beat a classic Aussie burger — especially with a Curtis Stone twist.
Ingredients
Four 150g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbs balsamic vinegar
1 tbs extra-virgin olive oil, plus more for brushing
1 tbs each thinly sliced fresh chives and finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs
Directions
Using box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
In small bowl, mix mayonnaise and Sriracha. Season chilli mayo with salt and pepper.
Prepare barbecue for high heat. Season burger patties with salt and pepper.
Brush barbecue grates with oil and add patties. Barbecue patties 2 mins or until bottoms are lightly charred. Flip patties and top with cheese. Barbecue 2 mins, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate.
Meanwhile, barbecue cut sides of buns 1 min, or until lightly toasted.
Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.