Aussie Burgers
These vibrant Aussie burgers pack a bold, balanced punch with juicy lean minced steak, earthy roasted beetroot, peppery rocket, and a cool, herby soured cream and chive dip—all nestled in soft, toasted naan for a satisfying crunch. The contrast of tender meat, sweet-tart beetroot, and creamy tang makes every bite exciting, while the naan’s slight char adds depth without overpowering the dish. It’s a fresh take on the classic burger, borrowing bold flavors from Aussie café culture for a meal that’s as fun to eat as it is to make. Worth the effort for its bright, layered flavors and effortless fusion of textures.
Ingredients
- Lean Minced Steak500g
- Cooked Beetroot100g
- Naan Bread2 small
- Rocket50g
- Soured cream and chive dip4 tablespoons
Nutrition
Directions
- 1
step 1
- 2
Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
- 3
step 2
- 4
Sort out your ingredients: Slice the beetroot and split the naan breads.
- 5
step 3
- 6
Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
- 7
step 4
- 8
Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.
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