Beef Burgers With The Lot2013-06-11
The beef patty with the lot is a good burger that is hard to beat.
- 400g minced beef
- 1 onion, coarsely grated
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 egg, lightly whisked
- 2 tbs finely chopped flat-leaf parsley
- 1 tbs Worcestershire sauce
- 4 bacon rashers
- 4 slices cheddar cheese
- 4 bread rolls, split, toasted
- 2 iceberg lettuce leaves, finely shredded
- 225g can sliced beetroot, drained (optional)
- 1 ripe tomato, thinly sliced
- Tomato or barbecue sauce, to serve
- Hot chips, to serve
Combine the beef, onion, breadcrumbs, egg, parsley and Worcestershire sauce in a medium bowl. Season with salt and pepper. Divide the mince mixture into four even portions and shape each portion into a 12cm disc. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Heat a large frying pan over medium-high heat. Add the bacon and cook for 1-2 minutes or until crisp. Transfer to a plate lined with paper towel. Add the beef patties to the pan and cook for 2-3 minutes each side or until just cooked through. Transfer to a plate and place a cheese slice on each patty.
Place the base of each roll on serving plates. Top with lettuce and beetroot. Continue layering with beef patties, bacon and tomato slices. Serve immediately with tomato or barbecue sauce and chips, if desired.
Tip: Make sure you only lightly mix the minced beef with other ingredients as over-mixing will result in dense, heavy burgers.