Aussie Burgers are a beloved twist on the traditional hamburger, integrating iconic Australian ingredients like beetroot and rocket for a fresh, vibrant flavor. The use of naan bread as a bun adds a delightful chewy texture and subtle smokiness when toasted, making each bite a satisfying experience. This recipe reflects the Australian love for hearty, straightforward meals with a playful spin. Historically, burgers are an era-defining comfort food, but in Australia, the addition of beetroot is a signature move that adds both sweetness and earthiness, balancing the savory meat perfectly. The rocket lends a peppery freshness, while the soured cream and chive dip brings a cool, tangy finish. Pair these Aussie Burgers with a crisp green salad and golden chips for a complete, hearty meal. They also complement a robust red wine beautifully, making them suitable for both family dinners and casual gatherings with friends.
Instructions
Step 1: Begin by preparing the burger patties. Place the lean minced steak into a mixing bowl. Sprinkle over 1 teaspoon of salt and generously grind some black pepper. To avoid the meat becoming tough, wet your hands slightly and gently mix the seasoning evenly throughout the meat. Divide the mixture into four equal portions and shape each into a patty. If you want to prepare ahead, you can freeze the patties at this point for later use. Step 2: While the patties rest, prepare your accompaniments. Slice the cooked beetroot into thin, even slices. Next, take the naan breads and carefully split them in half to create sandwich bases. Step 3: Heat a griddle pan or barbecue to a medium-high heat. Toast the naan breads on both sides until they achieve a light golden char and become slightly crisp—this adds wonderful texture and flavor. Remove and set aside. Place the burger patties on the heated grill and cook for 2 to 3 minutes per side, ensuring a juicy and flavorful interior. Step 4: To assemble your Aussie Burgers, place half a toasted naan on each plate. Lay a generous handful of fresh rocket leaves atop each base to introduce a peppery crispness. Position a cooked burger patty on the rocket, then layer a few slices of the sweet beetroot over the meat. Add a dollop of soured cream and chive dip for a tangy, creamy contrast. Season lightly with salt and freshly ground black pepper. Serve immediately alongside a big green salad and crispy chips. For an extra indulgent touch, enjoy your meal with a glass of full-bodied red wine.
