Jumbo beef burg­ers

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 15 MIN­UTES

mince mix­ture re­served from Meat­loaf with Caramelised Onion, (see op­po­site page) 1 ta­ble­spoon ex­tra vir­gin olive oil caramelised onion re­served from Meat­loaf with Caramelised Onion 8 thick slices white bread 1 baby gem or cos let­tuce 2 medium (300g) toma­toes, sliced 1 medium (250g) av­o­cado, sliced 1 Pre­heat the oven to 180°C (160°C fan­forced). Shape the mince mix­ture into 4 large pat­ties. Heat the oil in a large fry­ing pan over medium- high heat. Cook pat­ties for 3 min­utes on each side. Trans­fer pan to oven; cook for 10 min­utes or un­til just cooked through. 2 Mean­while, heat caramelised onion in the mi­crowave on HIGH (100%) for 1 minute or un­til hot. 3 Lightly toast the bread. Top 4 slices of toast with the let­tuce, to­mato and av­o­cado; sea­son. Top with the pat­ties, caramelised onion and to­mato rel­ish or ex­tra sauce, if de­sired, then the re­main­ing toast slices.

Un­cooked pat­ties suit­able to freeze. Not suit­able to mi­crowave.

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