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Aussie burger dinner bowl
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
A modern twist on the classic Aussie burger in a tasty dinner bowl!
Ingredients:
  • 500g sebago potatoes, cut into chips
  • 56.88 gm extra virgin olive oil
  • 700g beef mince
  • 82.50 ml finely chopped fresh chives
  • 4 rashers rindless streaky bacon
  • 93.23 gm smoky barbecue sauce
  • 4 eggs
  • 1/4 pineapple, peeled, cored, finely chopped
  • 60g mixed salad leaves
  • 3 roma tomatoes, thinly sliced
  • 250g packet ready-to-eat baby beetroots, cut into thick wedges
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Line a baking tray with parchment paper. Toss potatoes with 1 tablespoon of oil on the tray. Season with salt and pepper. Roast for 45 minutes or until golden brown.
  • Combine ground meat and 1/4 cup of fresh chives in a bowl. Season the mixture and form it into 20 patties.
  • In a large frying pan over medium-high heat, heat the 2 teaspoons of remaining oil. Cook the bacon for 2 minutes on each side until crisp. Transfer the bacon to a paper towel to drain. Next, add the patties to the pan and cook for 4 minutes on each side until just cooked through. In a bowl, combine the barbecue sauce and ¼ cup of water. Add the mixture to the pan and cook for 2 minutes, tossing occasionally, until the patties are coated and the sauce has slightly thickened. Transfer everything to a bowl and cover to keep warm. Finally, wash and dry the pan.
  • Heat the remaining tablespoon of oil in the same pan over high heat, then cook the eggs for 2 minutes until the whites are set and the yolks are still runny.
  • In a bowl, mix together the pineapple, remaining chives, and oil. Season to taste.
  • Combine salad mix, chips, tomato, egg patties, bacon, and beetroot in bowls. Drizzle with pineapple mixture and serve.

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