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
20g baby rocket
4 fried eggs
In small bowl, mix mayonnaise and Sriracha. Season chilli mayo with salt and pepper.
Heat barbecue to high. Season burger patties with salt and pepper.
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.
Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.
- Make beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
- Drain any excess juices from relish before serving, if desired.