Hambúrguer australiano com relish de beterraba

Ingredientes

• 600 g beef mince (*see tips*)
• garlic mayo
• 4 brioche buns
• 1/2 bulb fennel (& fronds)
• 1 green apple
• 1 tsp lemon juice
• 500 g beetroots (approx 4 beets)
• 1 small red onion
• 1/2 cup brown sugar
• 1 pinch salt
• 1/4 cup balsamic
• 1/2 cup water
• 1 anise (optional)
• 1/2 tsp chilli flakes (optional)

Modo de preparo

1. 1

   --- Beet Relish ---

2. 2

   Peel & grate beets and slice the onion thinly

3. 3

   Place all ingredients into a large saucepan, bring to the boil and then reduce to a simmer

4. 4

   Cook for approx. 20 minutes until reduced and syrupy

5. 5

   Allow to cool and store in the fridge

6. 6

   --- Burger ---

7. 7

   Divide the mix into 4 x 150g balls and roll until smooth(ish)

8. 8

   Using a round shape *see tips* larger than the size of your burger buns press the beef mince into it to form the shape of the burger patty

9. 9

   Season and drizzle with oil

10. 10

    Cook on the BBQ @ 200c for 2-3 minutes per side for a nice medium burger

11. 11

    Allow to rest for 2 minutes before serving

12. 12

    --- Slaw ---

13. 13

    Slice the apple & fennel thinly and toss with a handful of the fennel fronds and a squeeze of lemon *see tips*

14. 14

    --- Assembly ---

15. 15

    Toast the burger buns (optional), and place a tbsp of mayo/aioli on the base of the bun

16. 16

    Add a handful of slaw to the base, top with your rested burger patty and a generous spoon of beet relish

17. 17

    Grab a glass of Mollydooker ‘two left feet’ in one hand and your epic burger in the other

18. 18

    Smile!