Entree: Australia – Central Culinary Region – Outback Beef Burger (Grilled Australian-style ground beef sandwich with classic condiments and beetroot)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 20 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground beef, 80/20 blend
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil for cooking
- 4 brioche or burger buns (approx. 8 oz / 225 g total)
- 4 slices cheddar cheese (about 0.7 oz / 20 g each)
- 4 leaves butter lettuce (about 2 oz / 60 g)
- 1 medium tomato (6 oz / 170 g), sliced
- 1 small red onion (3 oz / 85 g), thinly sliced
- 4 slices pickled beetroot (about 2 oz / 60 g)
- 4 tbsp (60 ml) ketchup
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) yellow mustard
- 2 tbsp (30 g) butter for toasting buns

Instructions

1. In a bowl, gently mix the ground beef with Worcestershire sauce, salt, and pepper; do not overwork. Divide into four equal portions and form into patties about 3/4-inch (2 cm) thick, making a slight indentation in the center of each to prevent bulging.
2. Chill the patties in the refrigerator for 15–20 minutes to help them hold their shape.
3. Preheat a grill or heavy skillet over medium-high heat and brush with the neutral oil to prevent sticking.
4. Cook the patties 4–5 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and close the grill lid or cover the skillet briefly to melt the cheese.
5. Meanwhile, split the buns and spread the cut sides with butter. Toast the buns on the grill or in a skillet until golden, about 1–2 minutes.
6. Assemble burgers: spread mayonnaise and mustard on the bottom bun, add lettuce, the cheesed beef patty, a slice or two of pickled beetroot, tomato, and red onion; top with ketchup and the top bun.
7. Serve immediately with your choice of fries or a simple side; enjoy while hot.