It’s my 100th post and so I wanted to make something tasty and special to commemorate the occasion. So, I asked the other half what he would like if he could have anything in the world and this was his suggestion – a burger mimicking one he had in Australia when he was a child. The decision was confirmed when my mum gave me half a dozen freshly laid eggs from her hens.
Who doesn’t love a burger? And making your own is so much better than buying them ready made, because you can monitor what goes into them, the quality of the meat you use and the amount of seasoning you add. I like mine really simple – just mince, salt and pepper. Use high quality mince and make sure you don’t opt for lean mince – the fat will help your burger stay together without needing to add anything else. This will keep your burger deliciously moist.
According to the other half, this combination of beetroot, egg and soured cream is a topping often found in Australia and it works fantastically well. The pickled beetroot adds the sharpness you need, and this is balanced by the egg and the cream. Give it a go!
This recipe will make 4 burgers, and takes 20 minutes to make.
Beef Burger with Beetroot and Fried Egg
2 tbsps olive oil
500g beef mince
40g sliced pickled beetroot
40ml soured cream
1 little gem lettuce, sliced
4 brioche burger buns
1. Tip the mince into a bowl, add salt and pepper and get your hands in there – mix well and squeeze the mince together, then split into 4 evenly sized balls. Squash them into burger shapes.
2. To cook the burgers, drizzle them with half the olive oil. Put a griddle pan on a high heat, and add the burgers. Cook for approx 5 minutes on each side, until cooked to your liking.
3. Meanwhile, cut your brioche buns in half and put under the grill for 5 minutes.
4. Fry your eggs in the remaining olive oil, until cooked as you like them.
5. To compile your burgers, spread soured cream over the bottom of the bun, add the lettuce and then the burger. Top this with the egg and beetroot. Best enjoyed with a cold beer!