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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 500g beef mince

  3. 1 red onion, finely chopped

  4. 4 WeetBix, crushed

  5. 1/3 cup flat-leaf parsley leaves, chopped

  6. 1 tablespoon tomato sauce

  7. 3 teaspoons Worcestershire sauce

  8. 1 egg, lightly beaten

  9. 1 tablespoon olive oil

  10. 4 large slices tasty cheese

  11. 4 rashers bacon, rind removed, halved crossways

  12. 4 hamburger buns, split, toasted

  13. 1/3 cup whole-egg mayonnaise

  14. 3 iceberg lettuce leaves, finely shredded

  15. 2 tomatoes, thinly sliced

  16. 4 slices canned beetroot

  17. 4 canned pineapple rings

Instructions Jump to Ingredients ↑

  1. Combine mince, red onion, Weet-Bix, parsley, tomato sauce, Worcestershire sauce, egg and salt and pepper in a large bowl. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

  2. Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 3 minutes each side or until almost cooked through.

  3. Transfer patties to a baking tray. Top with cheese. Place in oven for 5 minutes or until cheese melts.

  4. Meanwhile, add bacon to pan. Increase heat to high and cook for 2 minutes each side or until crisp.

  5. Spread hamburger bun bases with mayonnaise. Top with lettuce, tomato, beetroot, pineapple, patties and bacon. Cover with bun tops. Serve.

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