Yeah, nah, how Aussie is this lamb-burger with egg and beetroot mate?
The hamburger is not native to Australia, but that doesn’t mean it can’t be improved in Australia right? Let’s get started, there’s no ham in it, so let’s drop the “hamburger” theme.
This one is made from 100% Aussie lamb. so in our laid-back kind of way, we’ll just call it a burger if that’s OK mate? A distinguishing feature of an Aussie burger is the inclusion of beetroot, you will be pushed to find it anywhere else. There’s also a slice of “real” cheese, not that plastic stuff, the bun is toasted, egg, onion, lettuce and a good squirt of tomato sauce.
We don’t need any rhymes about it either, let’s not go overboard alright?
Course Main Course, Snack
Cuisine American, Australian, Modern
Keyword aussie, burger, fast food, lamb, mince, snack
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author cooking at home is fun
hotplate or pan
tomato sauceto taste
salt & pepperto taste
Divide the mince into 4 portions, lightly season with salt and pepper on the topside of patty. In a hot fry pan, place seasoned side of the patty onto the pan.
Hold patty down for 10 seconds with a spatula. Lightly season top of patty with salt and pepper.
Cook the burger to your liking, then flip to cook the other side. Place a slice of cheese on top of the patty to melt whilst other side is cooking. Once cooked, remove from heat. Crack each egg into a separate egg ring and cook for 3 minutes.
To construct the burger, place lettuce on the bun base, then tomato, onion, burger, pickles, beetroot, egg and sauce. Top the burger with the bun lid – enjoy!