Classic Kiwi BurgerPRINT RECIPE
There’s nothing more Kiwi than a burger with beetroot and egg in it, but have you tried making one using Anathoth Farm Beetroot Chutney? Feed the whole family using our recipe below.
- 450g beef mince
- 1 egg
- 1/2 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g mushrooms, finely chopped
- 1/2 tsp salt
- 20g breadcrumbs
- 1 tbsp Worcestershire sauce
- 2 tbsp Anathoth Farm Beetroot Chutney
- 1/2 tsp dried sage
- 4 eggs
- 4 wholegrain burger buns, split in half
- Mayonnaise, to spread
- Generous handful cos lettuce leaves, washed
- 1 tomato, sliced
- 8 slices cheddar
- Anathoth farm Beetroot Chutney, to spread
- In a large frying pan, heat oil over medium-high heat. Add onion and garlic and cook for 3-5 minutes, stirring occasionally. Reduce heat and add mushrooms and salt. Cook for an additional 5 minutes, until mushrooms have released their juices. Remove from heat and transfer to a large bowl. Stir through remaining ingredients to combine.
- Divide the mixture into 4 and shape each portion into a patty. Place on a plate and refrigerate for at least 30 minutes.
- Heat a few tablespoons of oil in a large skillet over medium-high heat until hot. Add patties and cook for 2-3 minutes, before flipping and cooking for an additional 2 minutes. When cooked, drain on paper towels and keep warm.
- Crack eggs into the same pan (you may need to cook in batches) and fry, spooning hot oil over the whites, until cooked to your liking. If you prefer a firmer yolk, flip and cook until firm. If desired, fry buns, cut size down, in the hot pan to soak up juices released from the patties.
- To assemble, spread mayonnaise over each bottom bun. Top with lettuce, tomato and a patty, and top each with 2 slices of cheese. Finally top with a fried egg. Spread beetroot chutney over each top bun and place on top of each burger. Serve immediately.