Aussie Burgers

Name: Aussie Burgers
Yield: 2
Cuisine: Australiana
Ingredients: 500 g Lean Minced Steak; 100 g Cooked Beetroot; 2 Naan Bread; 50 g Rocket; 4 tablespoons Soured cream and chive dip

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein32 %61 g
Carbs27 %52 g
Fat41 %35 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	778 kcal	177 kcal
Protein	61 g	13.9 g
Carbs	52 g	11.8 g
Fat	35 g	8 g

One serving is about 439 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty10/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Australian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Australian

Ingredients

500 g Lean Minced Steak
100 g Cooked Beetroot
2 Naan Bread (small)
50 g Rocket
4 tablespoons Soured cream and chive dip

Instructions

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.)
Sort out your ingredients: Slice the beetroot and split the naan breads.
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.
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.