BUNLESS BEEF BURGERS WITH BEETROOT RELISH
Hot plate liner | Spatula | Egg Rings
BEEF BURGER PATTIES
800g lean beef mince
½ onion, finely diced
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. parsley finely chopped
1 tbsp. thyme roughly chopped
1 clove garlic finely chopped
150g vintage cheddar cheese
4 pickled cucumbers
50g beetroot, peeled and grated
½ tsp. chilli flakes
3 star anise
1 tsp. mustard seeds
2 tsp. ground coriander
1 cinnamon quill
1 orange juiced, zest
½ cup sugar
1 cup white wine vinegar
- For the beef patties, combine all ingredients in a large bowl and mix well. Then divide the mixture into four equal parts. Using the palms of your hands, roll the patty into balls and flatten to form 4 patties about 3 cm thick. Use baking paper to separate each patty to avoid sticking. Refrigerate.
- For the relish, place all the ingredients in a medium saucepan. Turn the heat on to medium and simmer. Gradually add 2 cups of water throughout the cooking and leave to simmer for 45-50 minutes until tender. Set aside and cool.
- Trim a hot plate liner to the size of your BBQ grill and hot plate. Preheat BBQ on high. On the grill plate, sear the beef patties for 6 minutes each side with the hood down. Remove when ready.
- Using a paper towel and tongs, wipe down any excess oil from your liner. Then place 4 lightly oiled egg rings to heat up on the liner. Crack the eggs into the egg rings and cook for 2-3 minutes with the lid down.
- To serve, place a warm burger patty on a plate with a generous dollop of beetroot relish, egg, cheddar and sliced pickled cucumber.
Note, the relish can be made up to a week ahead and kept in the fridge.