Full Monty Burger
SERVES 6
PREP TIME 25 mins
DIFFICULTY Easy
INGREDIENTS
500g beef mince (fattier/courser is better)
500g beef sausages
6 buns
200 g streaky bacon
6 pineapple rings
6 eggs
250 gm beetroot (tinned or roasted or preserved), sliced into batons
2 brown onions, peeled, and sliced into 5mm rings
6 slices cheese
2 bursting ripe tomatoes, sliced
½ iceberg lettuce, shredded
Condiments: mustard, tomato, bbq sauce
METHOD
Combine the mince and the sausage mince. Don't over “form”, just combine and mash flat… and a less worked patty is less chewy!
Divide meat into 8 patties… depending on preference you can have thinner or thicker patties. I like them thin. Which means 2 people get a double patty burger 🙂 or freeze the uncooked patios for later days.
Preheat the bbq to medium high. You need a flat plate for this procedure… otherwise do it in a pan in the kitchen!
You can certainly use a grill plate side for the burgers for charry fun though.
Cook the bacon until it begins to crisp up and become golden… about 5mins. Set aside
Add the onion AND beetroot to the pan to fry in any residual bacon fat.
This glorious move brings the onion and beetroot together and stops the dreaded pink slice slip from your overloaded bun when eating! Season them well and cook until the onions have charred edges - about 5-10mins. Set aside.
Meanwhile , prep the tomatoes and lettuce, and slice open the buns and give them a light butter on the inside.
Now the next genius move is where my friend Monty slips into your life!
Pineapple on a flat grill, crack 1 egg into each ring.
There will be overflow, but the “egg cup” will grab that yolk!
Flip it after 5 mins… very carefully… Cook for a further 1 min.
Remove, set aside.
Grill patties. 2min a side, then add the cheese, a cook for a further min to melt.
Add the buns butter side down for the last minute or so to lightly toast.
Layer
Heal - mustard - patty - onion beet - bacon - pineapple egg - tomatoes - tomato sauce - lettuce - bbq on the lid and close!