Homes+ (Australia) - - CONTENTS -

Gourmet fill­ings to feed and please the Fri­day-night crowd.

Feed a crowd with these bril­liant bud­get-wise burg­ers, filled with gourmet beef, spicy sausage or a vego clas­sic.

750g beef mince

1 brown onion, grated

1 cup soft fresh bread­crumbs

1 egg, lightly whisked, plus 6 eggs, ex­tra

1 ta­ble­spoon Worces­ter­shire sauce

40g but­ter

1/4 cup veg­etable or olive oil

3 large red onions, cut into rings

1/4 cup firmly packed brown sugar

1/4 cup red wine vine­gar

6 short-cut ba­con rash­ers

6 slices tasty cheese

6 ham­burger rolls, halved, toasted

2/3 cup bar­be­cue sauce

6 ice­berg let­tuce leaves, torn

2 toma­toes, thickly sliced

6 slices canned pineap­ple in juice, drained

STEP 1 Com­bine mince, onion, bread­crumbs, egg and Worces­ter­shire sauce in a bowl. Us­ing damp hands, shape mix­ture into 6 pat­ties. Trans­fer to a plate; cover with plas­tic food wrap. Chill for 30 min­utes. STEP 2 Mean­while, melt but­ter with 1 ta­ble­spoon of the oil in a large fry­ing pan over mod­er­ate heat. Add onion; cook and stir for 5 min­utes or un­til soft. Add sugar and vine­gar; cook and stir for 5 min­utes or un­til caramelised. Trans­fer onion to a bowl. Wipe pan clean.

STEP 3 Pre­heat an oven-grill to mod­er­ately high. Heat same fry­ing pan over mod­er­ately high heat. Add ba­con; cook and turn for 3 min­utes or un­til crisp. Trans­fer to pa­per tow­els. Heat 1 ta­ble­spoon of the re­main­ing oil in pan over mod­er­ately high heat. Add pat­ties; cook for 5 min­utes each side or un­til cooked and browned. Trans­fer pat­ties to a bak­ing tray. Top with cheese. Grill for 2 min­utes or un­til cheese melts.

STEP 4 Add re­main­ing oil to pan. Heat over mod­er­ate heat. Crack ex­tra eggs into pan; cook for 3 min­utes or un­til cooked to your lik­ing. To as­sem­ble burg­ers, place bread bases on serv­ing plates.

Top with bar­be­cue sauce, let­tuce, a meat patty, tomato, ba­con, pineap­ple and egg. Top with onion mix­ture, then re­main­ing bread. Serve.


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