The Aussie burger, messy edition

serves / 4 prep / 15 minutes cook / 8 minutes

Ingredients

4x 170g beef burger patties 1 medium red beetroot (about 200g), peeled 1 1⁄2 tbsp balsamic vinegar 1 tbsp extra-virgin olive oil, plus more for brushing 1 tbsp thinly sliced fresh chives 1 tbsp finely chopped fresh dill 1⁄2 tsp sugar 1⁄3 cup mayonnaise 3 tsp sriracha 4 slices tasty cheese 4 hamburger buns 20gbaby rocket 4 fried eggs

1. Using box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.

2. In small bowl, mix mayonnaise and sriracha. Season chilli mayo with salt and pepper.

3. Heat barbecue to high. Season burger patties with salt and pepper.

4. Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate.

5. Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly

toasted. 6. Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.

TIP: Make beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.

Recipe by Curtis Stone Australian Beef