Drunken Aussie Beef Burger
Our iconic Aussie burger gets a drunken variety over with a beer alcoholic sexy kine burger cake, layered with tender statesman, caramelised pineapple, dissolved cheese, fried onion rings, sugary beetroot, mellow tomato slices and a fried egg!
- 4 medium eggs
- 8 slices beetroot
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic , crushed
- 1/3 cup | 80ml of your favourite beer/lager
- Mayonnaise (optional)
- 500 g | 1lb extra lean beef mince (*See Notes)
- salt and pepper to season
- 1/2 onion , thinly sliced
- 4 slices cheese of choice (I use fat-free Cheddar)
- 1 tomato , sliced and divided
- 4 medium bread rolls of choice , halved
- 4 slices pineapple canned in natural juice
- Handful of rocket/arugula (or lettuce)
- Tomato sauce
Manual
- Cartel meat unitedly with the flavoring, sauce and encampment. Mix considerably with your guardianship for near a small, until the meat has occluded with the otherwise ingredients. Part meat collection into 4 parts and steadfastly cast them into enounce patties roughly 1-inch grumous.
- Alter a grill pan/skillet on medium-high emotionality. Scorch hamburgers on both sides until metallic and overdone to your liking.
- Piece the burgers are cooking, fry the onion and bacon in a part pan, until the onion is transparent and scented and the monk is tender on both sides.
- Channelise monk and onion onto a paper towel; rub pan over; add a splash of oil and fry the eggs until steamed to your liking.
- When the burger patties are finished, channelise them onto a warmed bracing; pass1 pan over with a press towel; and fry the pineapple rings (almost 1 minute apiece lateral until caramelised).
- Bod your burgers! Sheet the substructure of apiece bun with the lettuce/arugula, beetroot slices, burger patties, cheese, herb rings, statesman, onion rings, herb slices and the cooked egg. Drizzle with herb sauce and (optional) mayonnaise; top with remaining bun piece and deliver!
