Classic Aussie Burgers with Beetroot & Wedges

With the addition of buns and beetroot, this is a true pub-style meal. We will use the potatoes to make chips/wedges on the side.

Serves: | Cooking Time:

Fresh Ingredients:

Pantry Staples:

  • Oil
  • Salt
  • Pepper
  • Tomato Sauce (Ketchup) or BBQ Sauce
  • Mayo

Instructions:

  1. The Wedges: Preheat oven to 200°C (400°F). Scrub potatoes and cut into thick wedges/chips. Toss with oil and salt. Roast on a baking tray for 30–40 minutes until crisp.
  2. The Burgers: Heat a frying pan or BBQ grill to medium-high. Cook the premade burger patties for about 4-5 minutes per side (or until cooked through). Remove and cover with foil to keep warm.
  3. The Eggs: In the same pan, crack in 4 eggs and fry until the whites are set but yolks are runny.

The Assembly:

  • Slice and toast the burger buns lightly.
  • Spread sauce (Mayo/Ketchup) on the bottom bun.
  • Layer on lettuce and sliced tomato.
  • Add the beef patty.
  • Top with a slice of beetroot and the fried egg.
  • Close with the top bun.

5. Serve: Plate up the burger with a generous serving of the hot potato wedges.

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