The messier the burger, the better it tastes
The Aussie burger, messy edition
Give Curtis' epic burger a go when those cravings hit.
Preparation: 15 minutes
Cooking: 8 minutes
4x 170g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs
Using box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
In small bowl, mix mayonnaise and Sriracha. Season chilli mayo with salt and pepper.
Heat barbecue to high. Season burger patties with salt and pepper.
Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate.
Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.
Make beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
Drain any excess juices from relish before serving, if desired.
The nations favourite chef puts Aussie Beef on the map with three tasty recipes
In Australia, the land with 'golden soil', we are lucky to have the best and freshest ingredients at our fingertips. And now international award-winning Chef, Curtis Stone, has shone a spotlight on our favourite local produce, including Aussie beef.
In November, the renowned chef went on a journey through Western Australia, from farms to providores and vineyards, to find the best produce Australia has to offer. One of his favourites? The greatest meat on earth – Australian beef.
The epic road trip from The Pilbara to Pinjarra, south of Perth, saw Curtis discover the best Aussie produce which will inspire new menus in his LA restaurants, learning the stories behind the beef industry from passionate local beef producers.
"My trip back on home soil was nothing short of amazing. The people and the produce inspired me to create three easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn't get much better than Aussie beef on a summer's night does it?" says Curtis.