Shopping list for 4 people
1 onion, cut into thin rings
4 pineapple rings (2 cm thick)
4 hamburger buns, halved
lettuce leaves, torn
2 tomatoes, thinly sliced
For the burgers
500g lean minced beef
1 finely chopped little onion
meat spices and stale breadcrumbs
1 small free range organic egg
Optional
thick tomato chutney, to serve >>
It is a great summer, so we're making another burger on the weekend, an Aussie burger this time. We make the burgers fresh, from lean minced beef, with seasoning and a finely chopped onion. Then we knead in a small egg and some breadcrumbs, so that the burgers become nice and firm. But first we make a simple tomato chutney, also fresh! But Heinz tomato Ketchup also tastes good with the burgers.
Here's how you make the Aussie burgers but first the chutney
Cut 500g tomatoes in four and then in 8 pieces.
Add 3 spring onions, 40g cane sugarand 50 ml apple vinegar.
Season with sea salt and ground black pepper, to taste.
Bring to a boil and let it simmer until soft in 15 minutes.
Let the tomato chutney cool completely in a cold, large soup plate then por it into a jar and store it in the fridge
Prepare the other ingredients already
Wash and shred the iceberg lettuce.
Cut a shallot into thin rings.
Knead the minced meat with onion etc.
Knead or shape the burgers.
Fry the onion rings until golden.
Grill the pineapple on both sides.
+/- 3 minutes each side.
Cut the buns in half.
Toast them on the griddle.
Top the buns with the dry lettuce.
Fry the beef burgers for 4 minutes on each side on the griddle, or unitl nicely browned and cooked
Place the burgers on top of the lettuce.
Place the pineaplle and the onion rings on the burgers.
Place the tops of the buns on the Aussie burgers and serve with the tomato chutney (or the tomato ketchup) on the side