Aussie Burgers
The Australian burger defies convention by pairing beef with earthy beetroot, a signature combination born from post-war immigration and bush tucker ingenuity. Using naan bread instead of traditional buns gives the patty structural integrity while adding subtle sweetness that complements the umami of lean mince. The soured cream and chive dip cuts through richness with sharp acidity, while peppery rocket adds textural contrast. This is Australian food at its most pragmatic and inventive.
Instructions
step 1 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.) step 2 Sort out your ingredients: Slice the beetroot and split the naan breads. step 3 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. step 4 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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