Classic Kiwi Burger


    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


    1. 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.
    2. Divide the mixture into 4 and shape each portion into a patty. Place on a plate and refrigerate for at least 30 minutes.
    3. 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.
    4. 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.
    5. 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.