serves
6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Smoking Hot
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Burger patty
- 1 kg beef mince
- salt and black pepper
- 1 tbsp miso paste, or to taste
- 2 tbsp nutritional yeast flakes, or to taste
- 1 egg
- 1 tbsp tomato sauce
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
To assemble
- 8 bacon rashers
- 6 eggs
- 6 burger buns
- pickles, to serve
- avocado, sliced, to serve
- shredded iceberg lettuce, to serve
- mayonnaise, ketchup, pesto, BBQ sauce, Dijon mustard, to serve
- butter, to serve
Instructions
- In a large mixing bowl, season the beef mince with salt and pepper. Allow to rest for ten minutes. Add the remaining ingredients and mix well to combine. Form burger patties, approximately 150 g in size, and place on a lined baking tray or plate.
- Heat your BBQ or a large frying pan on high heat, until smoking. Cook the burger patties, flipping once, or until cooked to your liking. Cook the bacon until crisp and fry the eggs to your liking (runny yolks are preferable).
- Cut the burger buns in half and cook, cut-side down, in the bacon fat. Alternatively, you can bake them in a low oven for 5 minutes for a crisper result.
- Assemble the burger with your desired accompanying ingredients.
Note
• The meat and eggs used in this recipe were supplied by Echo Valley Farm.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Smoking Hot
