Auzzie Beef Hamburger

Auzzie Beef Hamburger

This delicious beef hamburger, is a creation of my own which I invented while working at my last job. Pair it up with the ingredients of the Australian beef burger and you get the perfect Auzzie beef burger with the lot. The beef patties I make from scratch too, and my husband absolutely love burger nights. He still think, after each time, that I make the best beef patties ever. The secret ingredient I would say that absolutely make this recipe stand out is the dark opal basil. I must agree that if I were to be given a few hamburgers, blind folded, taste each hamburger and tell which one is mine, I would for sure taste mine out of a million hamburgers. The dark opal basil, together with the ground coriander and chutney just gives it a distinct lovely flavour. Enjoy this with the light Australian pavlova as dessert.Try this Zinfandel Rosé as the pefect wine companion to pair with the beef hamburger.If you prefer a healthier hamburger alternative, then this Ostrich Hamburger is the perfect solution for you.

Serves: 6 Prep time: 30 Minutes Cook time: 20 Minutes Ready in: 50 Minutes

Nutrition: Calories 328 Carbs: 2g Protein: 15g Fat: 29g

1 onion, finely chopped
½ green pepper, finely chopped
500 g beef mince
3 Tablespoons chutney
1 Tablespoon ground coriander
½ cup of bread crumbs
1 egg, beaten
a handful chopped parsley
3 hand full chopped dark, opal basil
½ teaspoon salt
a few turns of black pepper corns grinder
6 x good quality, fresh buns, cut in halves and buttered
lettuce to cover each of the buns
6 Tablespoons of onion marmalade onions (see my recipe) or balsamic onions
a few slices tomatoes, seasoned with salt and pepper
6 slices of pineapple rings
6-12 beetroot slices
12 slices streaky bacon(2 per person)
6 slabs of Cheddar cheese
6 beef patties fried, and afterwards dipped into Jimmy or Lappies Sauce(any kind of BBQ sauce - about 250 ml or more)
6 eggs, fried with yolks still runny(sunny side up, soft)
a long skewer to add in the middle of the stacked hamburger to keep it together, with a piece of cucumber and cherry tomato onto the top to be a garnish as well
balsamic glaze to decorate the plate
chippies if you want to serve some on the side
Combine the onions and green pepper together and mix well.
Add the mince and mix well.
Add the coriander, chutney, crumbs, egg, the parsley and opal basil and mix well together.
Add the salt and grated black pepper.
weigh the patty seize you want- 150 g/200 g or 250 g and form a ball.
Press it down and take a large cup or ramekin to make a round circle.
TIP: At this step it is important to see that the patty is firm.
Sometimes it is not firm enough and then once you start to fry it, it will break.
If you see it is not firm enough, add more crumbs to the mixture.
This will prevent it from breaking while frying them.
Fry in a pan on low heat until cooked.
Add the Jimmy or Lappies sauce during frying or dip the patty in it afterwards.
Butter the bun halves and start with adding the lettuce to cover the bun.
Layer with 1 Tablespoon of onion marmalade or balsamic onions.
Add the seasoned tomato slices.
Layer with the pinapple ring.
Layer with pickled beetroot.
Layer with the bacon.
Layer with the beef patty, well coated with the BBQ sauce.
Layer with the cheese(the cheese must melt on the patties).
Layer with the fried egg.
Add the other half of the bun on top.
TO GARNISH: Add the skewer through the middle with the cherry tomato and cucumber stick on top to prevent the burger from falling over.
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