Entree: Australia – Sydney & New South Wales – Beef Burger with Beetroot (Grilled ground beef burger served on a bun topped with sliced beetroot and classic condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Total 24 min

Ingredients

- 1 lb (454 g) ground beef, formed into 4 patties (approx. 4 oz / 115 g each)
- 4 burger buns
- 8 oz (225 g) pickled beetroot, sliced and drained
- 4 slices cheddar cheese, approx. 4 oz (115 g) total
- 1 medium tomato, sliced (approx. 6 oz / 170 g)
- 1 small red onion, thinly sliced (approx. 4 oz / 115 g)
- 4 leaves lettuce (iceberg or cos)
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tsp (5 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- 2 tbsp (30 g) unsalted butter for toasting buns

Instructions

1. In a bowl combine ground beef, Worcestershire sauce, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Gently form into 4 even patties, about 4 oz (115 g) each, taking care not to overwork the meat.
2. Heat 1 tbsp (15 ml) vegetable oil in a skillet or preheat a grill to medium-high. Cook patties 3–4 minutes per side for medium, adjusting time for desired doneness. Place a slice of cheddar on each patty during the last minute to melt.
3. Meanwhile, split buns and spread butter on cut sides. Toast on a hot skillet or grill until golden, about 1–2 minutes.
4. Mix mayonnaise, ketchup and mustard in a small bowl. To assemble, spread sauce on both bun halves, place lettuce leaf on bottom bun, add cooked patty with melted cheese, top with sliced beetroot, tomato and red onion. Cover with top bun and serve immediately.