Aussie burgers with the lot Recipe
Ingredients
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons Smoky barbecue sauce
2 tablespoons olive oil
4 canned pineapple rings, drained
4 eggs
2 iceberg lettuce leaves, shredded
2/3 cup beetroot relish
600g beef mince
1 small brown onion, finely chopped
1 garlic clove, crushed
2 tablespoons tomato paste
4 damper rolls, split
1 tomato, sliced
Extra Smoky barbecue sauce, to serve
Aussie burgers with the lot Recipe
Method
Step 1
Combine mince, onion, garlic, tomato paste,parsley and barbecue sauce in a bowl. Season with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate. Cover. Refrigerate for 1 hour.
Step 2
Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
Step 3
Meanwhile, heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until cooked to your liking.
Step 4
Arrange the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish on the side.
Ingredients
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons Smoky barbecue sauce
2 tablespoons olive oil
4 canned pineapple rings, drained
4 eggs
2 iceberg lettuce leaves, shredded
2/3 cup beetroot relish
600g beef mince
1 small brown onion, finely chopped
1 garlic clove, crushed
2 tablespoons tomato paste
4 damper rolls, split
1 tomato, sliced
Extra Smoky barbecue sauce, to serve
Aussie burgers with the lot Recipe
Method
Step 1
Combine mince, onion, garlic, tomato paste,parsley and barbecue sauce in a bowl. Season with salt and pepper. Divide extra mixture into 4 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a baking paper-lined plate. Cover. Refrigerate for 1 hour.
Step 2
Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
Step 3
Meanwhile, heat remaining oil on hotplate. Cook pineapple for 1 to 2 minutes each side or until golden and caramelised. Cook eggs on hotplate, for 2 minutes, or until cooked to your liking.
Step 4
Arrange the lettuce, patties, beetroot relish, tomato, pineapple and eggs on roll bases. Top with roll tops. Serve with barbecue sauce and extra beetroot relish on the side.
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