Ingredients
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1/2 small red onion, thinly sliced
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2 teaspoons olive oil
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1 hamburger bun, split
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2 slices cheddar
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1 small ripe tomato, thickly sliced
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Tomato sauce
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1 butter lettuce leaf, washed, dried
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2 slices canned beetroot, drained
Beef patty
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125g beef mince
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1/2 small red onion, coarsely grated
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1 1/2 tablespoons fresh breadcrumbs (made from day-old bread)
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1 egg white, lightly whisked
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1 tablespoon chopped fresh continental parsley
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1 teaspoon Worcestershire sauce
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1/4 teaspoon Dijon mustard
Method
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1To make the beef patty, place the mince, onion, breadcrumbs, egg white, parsley, Worcestershire sauce and mustard in a bowl. Season with salt and pepper. Use your hands to mix until well combined.
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2Shape the mince mixture into a 2cm-thick, 10cm-diameter patty. Place on a plate. Cover and place in the fridge for 30 minutes to chill.
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3Place the onion and half the oil in a small saucepan over medium heat. Cook for 15 minutes or until light golden and tender.
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4Meanwhile, heat remaining oil in small non-stick frying pan over medium-high heat. Add the beef patty and reduce heat to medium. Cook for 4 minutes each side or until just cooked through.
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5Preheat grill on high. Place the bun, cut-side up, on a baking tray and cook under grill for 2 minutes or until toasted.
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6Remove the bun from the tray. Place the beef patty on the tray and top with the cheddar. Cook under grill for 2-3 minutes or until the cheddar melts. Place the bun base on a serving plate. Top with tomato, beef patty, tomato sauce, lettuce, beetroot and onion. Top with the remaining bun. Serve immediately.
Source: taste.com.au
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