For those of you who have not yet tried pickled beetroot in a burger, you don't know what you are missing. This is what makes the quintessential kiwi burger "kiwi", so it is highly recommended. It's our replacement for gherkin - although we also use them! We don't just to a bun with bit of pre-frozen burger meat and throw a bit of lettuce and hope for the best. These are a work of art! Eating it can be a bit of a challenge, so break out the knife and fork...(For one burger....change quantities to suit the amount you wish to make)
Ingredients
1 large soft burger bun
1 dessertspoon mayonnaise
1 dessertspoon tomato ketchup
3 large slices pickled beetroot
1 slice pineapple ring
125 grams of mince
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 small onion, diced very finely
1 tablespoon oil
3 slices of streaky bacon
1 slice of your favourite cheese (I use Camembert)
1 egg
Extra oil for frying egg
Torn lettuce of your choice
1 large slice of tomato
Method
- Firstly, make the burgers. Mix mince with the salt, pepper, Worcestershire sauce and onion.
- With clean hands, mould into a small ball and squeeze out excess moisture. Flatten with the palm of your hand and shape into burger rounds.
- Heat oil in a non-stick frying pan or griddle and cook burgers for about 4 minutes on each side. Drain on kitchen paper, place onto a large plate and then put at the very bottom of a pre-heated 100 degree Celsius oven.
- Fry bacon until cooked to your liking, drain keep warm in the oven.
- Fry pineapple rings until cooked to your liking, drain and keep warm in the oven.
- In a clean pan, heat two more tablespoons of oil and gently fry the egg by breaking the yolk with the back of a spatula. Remove when cooked to your liking, drain keep warm in the oven.
- Cut buns in half and toast under a grill till golden brown.
- Place the bottom half of bun on a warmed plate and spread with the tomato ketchup.
- Assemble starting with beetroot, then pineapple, burger, bacon, cheese, egg, lettuce and tomato.
- Spread the mayonnaise over the base of the top bun and place on top of burger. Secure with a satay stick and serve immediately.
