Full Monty Burger
Not all burgers are made equal.
Serves: 6
Prep time: 25 minutes
Cook time: 25 minutes
INGREDIENTS
500g beef mince (fattier and coarser is better)
500g beef sausages
6 burger buns
200g streaky bacon
6 pineapple rings
6 eggs
250g beetroot (tinned, roasted or preserved), sliced into batons
2 brown onions, peeled and sliced into 5mm rings
6 slices cheese
2 ripe tomatoes, sliced
1/2 iceberg lettuce, shredded
mustard, to serve
tomato sauce, to serve
barbecue sauce, to serve
METHOD
Combine the beef mince and sausage mince. Don't overwork it - just combine and mash flat, since a less-worked patty stays less chewy.
Divide the mixture into 8 patties, thinner or thicker depending on preference. Thinner means two people get a double-patty burger - or freeze any uncooked patties for another day.
Preheat the barbecue to medium-high. A flat plate works best for this, otherwise use a pan in the kitchen. A grill plate also works if you want a charry finish.
Cook the bacon until it starts to crisp and turn golden, about 5 minutes. Set aside.
Add the onion and beetroot to the pan to fry in the residual bacon fat. This brings the onion and beetroot together and stops the beetroot sliding straight out of an overloaded bun. Season well and cook until the onion has charred edges, about 5-10 minutes. Set aside.
Meanwhile, prep the tomatoes and lettuce, and slice open the buns, giving them a light butter on the inside.
Place the pineapple rings on a flat grill and crack one egg into the centre of each ring. There will be some overflow, but the ring helps contain most of the yolk.
Flip carefully after 5 minutes, then cook for a further minute. Remove and set aside.
Grill the patties for 2 minutes a side, then top with cheese and cook for a further minute to melt.
Add the buns butter-side down for the last minute or so to lightly toast.
Layer each burger: bun base, mustard, patty, onion and beetroot, bacon, pineapple and egg, tomato, tomato sauce, lettuce, barbecue sauce, bun lid.
HINTS
Don't overwork the mince when shaping the patties - the less it's handled, the more tender the result.
Frying the onion and beetroot in the bacon fat isn't optional flavour-wise - it's what stops the beetroot sliding out and keeps everything stuck together.
Make the patties thinner if you want to feed more people with a double-patty option for the hungriest eaters.
NUTRITION (per recipe total, serves 6 - guide only):
Calories: approx. 4800 kcal
Protein: approx. 280g
Carbohydrates: approx. 320g
Fat: approx. 280g
Fibre: approx. 20g
Sugar: approx. 60g
Sodium: approx. 7200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.