INGREDIENTS
- 500g Lean Beef Mince
- ½ cup breadcrumbs
- 1 small brown onion, finely chopped
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato sauce
- 1 tsp seeded mustard (optional)
- salt and pepper
- 1 tbsp olive oil
- 6 tbsp aioli
- 6 eggs
- 1 400g can pineapple slices
- 6 burger rolls
- Bagged Rocket
- 6 slices cheese
- 3 tomatoes, thinly sliced
- 3 Love Beets Beetroots, thinly sliced
- Tomato or BBQ sauce
- Skewers
DIRECTIONS
- Combine the mince, breadcrumbs, onion, egg, Worcestershire sauce, tomato sauce, mustard, salt and pepper in a bowl. Then use a large spoon or your hands to mince it all together. Form a small handful of mince mixture into a burger pattie in your hands. Repeat with remaining mixture.
- Heat a nonstick pan or BBQ plate and cook the burger patties for 5 minutes then flip and cook for another 3 minutes or until cooked through. Place the pineapple rings on the pan and cook for 2 minutes on each side to caramelize the juices. Meanwhile grease another pan or flat BBQ plate and crack the eggs on to it, 2 inches apart. Cook eggs for 3-4 minutes until the yoke is just beginning to firm up. Then finally cut the bread rolls in half and toast the inside of the bun in the pan until just golden – this will only take a minute!
- Assembly – spread the bottom of the rolls with 1 tbsp of aioli each then layer the lettuce, burger, cheese, tomato, beetroot, pineapple, egg and finish it off with tomato or BBQ sauce before adding the top of the burger. Use a skewer to secure the burger, so it doesn’t fall apart!