Thursday, July 5, 2012

Australia: Aussie Burger

Several cookbooks mentioned the coloring effect of beet juice on the Aussie burgers. I don't like beets anyway and the image of violet beet juice seeping all over the place didn't make them any more appealing. I was very tempted to leave the beets out completely. However, I am trying to do my best to cook authentic food here (no need to mention the general difficulties arising from that), so I just had to include the beets. As a compromise and in an effort to prevent my burgers from being stained purple, I decided to "trap" the beets inside the meat patties. It is not difficult to do and worked out pretty well. I did not put huge amounts of beet and so the taste was not very noticeable. If you are a beet lover, by all means load your burger with the stuff (or put several layers of beet slices in the patty).


1 small onion, finely chopped
1 small carrot, grated
1 tsp vegetable oil
450 g ground beef
1 egg
1 tsp salt
1/4 tsp pepper
2-3 canned red beets, sliced
vegetable oil

tomato, sliced
4-6 eggs, fried
4-6 rolls (e.g. Kaiser rolls)

Heat oil in a small skillet over medium heat. Add onion and carrot and cook, stirring often, until soft, about 5-7 minutes. Set aside and let cool. Mix together, onion & carrot, ground beef, egg, salt, and pepper. Take half the meat mixture and divide into 4-6 parts. With moist hands roll each part into a ball, then flatten into a patty the size of (or a little larger than) the burger buns/rolls.

Place patties next to each other on plastic wrap. Top each patty with a layer of beet slices, leaving about 1 cm edge. Divide remaining meat mix into 4-6 parts, form patties and place on top of the beads. Press together edges and seal. In a large skillet, heat a little oil over medium heat and fry patties in batches until just cooked through, about 3 minutes per side. Serve on rolls with toppings.

(recipe adapted from: "Good Food from Australia" by Graeme & Betsy Newman)

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