Beef Burger with Beetroot and Fried Egg


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

4 eggs

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!

Pork Schnitzel with Runner Beans and Fried Egg


Schnitzel is lovely when you fancy something a little bit different, and is so quick to make it’s easy to knock up on a week night.

Everyone knows pork and egg go well together, think gammon and egg, and there’s no change here. Cook your eggs well and you’ll get lovely yolk sauce to go with your schnitzel.

I’ve served this with runner beans, because they’re everywhere at the moment and very cheap, and also because you need something green to freshen this dish.

This will take 30 minutes max and will serve 2.

Pork Schnitzel with Runner Beans and Fried Egg

2 pork loin steaks

25g plain flour

4 eggs

60g panko breadcrumbs

6 tbsps olive oil

180g runner beans

1. Preheat the oven to 200 degrees.

2. Place 3 bowls in a row. In the first, put the flour. In the second, beat two of the eggs. In the third, put the breadcrumbs.

3. Place the pork steaks between two sheets of cling film and bash them with a rolling pin until they are approx 1cm thick.

4. Cover each pork steak first with the flour, then the egg, then the breadcrumbs.

5. Heat half of the olive oil in a frying pan over a high heat. Put the schnitzels in and cook for 2 minutes on each side, then transfer to a baking tray and put in the oven for 10-15 minutes, until coked through.

6. Meanwhile, steam the runner beans over a pan of water until al dente.

7. When the schnitzels are almost cooked, fry the eggs in the remaining oil and you’re done! Top each plate with a good twist of black pepper before you serve. Enjoy.