Total time
1 hour
Serves
4
Difficulty
Moderate
Origin
Australia, with British and Pacific roots
Aussie Burgers
One of those dishes that holds an Australian kitchen together. The technique is the grill. Do it patiently and the dish does the rest.
Method
1. Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning.
2. Divide into four with your hands and shape into burgers.
3. (It can be frozen at this stage.) Sort out your ingredients: Slice the beetroot and split the naan breads.
4. Toast the naans: Heat a griddle pan or barbecue.
5. Griddle the naans on both sides until lightly toasted and set aside.
6. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
Do not crowd the pan when searing. Cold pan plus wet meat steams the beef grey and the dish loses its backbone before it starts.
