Following his epic road trip that saw him travel over 2000km across Western Australia - from The Pilbara in the North to Pinjarra south of Perth, celebrity chef Curtis Stone has been inspired by the farms, providores and vineyards he visited and has taken to the kitchen with gusto to create a string of recipes using the best quality Australian beef available.
This nice twist on a beef burger recipe is a relaxed meal to serve at a BBQ - a welcome addition to your summer entertaining repertoire and, according to Curtis, "The messier the burger, the better it tastes!"
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.