Australian burger with fried egg, beetroot and rocket
An Australian inspired burger, perfect for your summer menu, with a base of beetroot mayonnaise topped with a fried egg. An Aussie classic!
Beef
Main courses
Ingredients
Australian burger with fried egg, beetroot and rocket
−
+
€0.0
For the burger patty:
Minced beef
/g
950.0 g
0%
Egg
/g
46.0 g
0%
Salt
/g
5.0 g
0%
For the beetroot mayonnaise:
Beetroot, cooked
/g
350.0 g
0%
Hellmann's Real Mayonnaise 10L
/ml
150.0 ml
0%
Thyme
/g
5.0 g
0%
To cook and serve:
Rocket
/g
150.0 g
0%
Egg
/g
500.0 g
0%
/
For the burger patty:
-
Minced beef 950.0 g
-
Egg 46.0 g
-
Salt 5.0 g
For the beetroot mayonnaise:
-
Beetroot, cooked 350.0 g
-
Thyme 5.0 g
To cook and serve:
-
Rocket 150.0 g
-
Egg 500.0 g
Preparation
-
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.
-
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.
-
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.
