For the burger patty:

  • Minced beef 950.0 g
  • Egg 46.0 g
  • Salt 5.0 g

For the beetroot mayonnaise:

To cook and serve:

  • Rocket 150.0 g
  • Egg 500.0 g

An Australian inspired burger, perfect for your summer menu, with a base of beetroot mayonnaise topped with a fried egg. An Aussie classic!



  1. For the burger patty:

    • Take the beef mince and mix together with the egg and salt.
    • Take into 10 even sized balls and press into a ring mould to the desired diameter.
  2. For the beetroot mayonnaise:

    • Cut the beetroot into fine strips and mix through the HELLMANN'S Real Mayonnaise together. Mix through some picked thyme leaves.
  3. To cook and serve:

    • Wash and dry the rocket.
    • Grill the burger patty to the desired temperature.
    • When the burger is cooked and is resting, grill the bun.
    • Fry the eggs to order.
    • To build the burger place the beetroot mayonnaise on the base of the bun.
    • Place the burger patty on top, add on the fried egg and top with rocket.
    • Top with the burger bun lid.
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