serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Weeknight Winners
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp vegetable oil
- 2 brown onions, thinly sliced
- 4 crusty bread rolls, split
- 4 iceberg lettuce leaves, shredded
- 225 g tin sliced beetroot, drained
- 2 tomatoes, sliced
- 4 canned pineapple rings, drained
- 4 tasty cheese slices
For the patties
- 500 g kangaroo mince
- 2 tsp garlic salt or chicken stock powder
- 2 tbsp barbecue sauce, plus extra to serve
- ¼ cup dried breadcrumbs
- 2 tbsp finely chopped flat-leaf parsley leaves
Instructions
- To make the burger patties, in a large bowl combine the ingredients and mix well to combine. Shape the mince mixture into 4 equal sized patties and place on a plate, ready-to-cook.
- Heat half the oil in a large frying pan over high heat, then add the burger patties, pressing down with a metal spatula. Cook for 4-5 minutes per side, or until browned and cooked through, then transfer to a clean plate. Return the pan to the heat with the remaining oil. Add the onions and cook, stirring occasionally, for 10 minutes, until the onions are caramelised.
- To build your burger, on the base of your bread roll, top with lettuce, beetroot, tomato, the burger patty, pineapple, caramelised onion and a slice of cheese. Drizzle with extra barbecue sauce, if you like and serve.
Photography by Jiwon Kim.
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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
Weeknight Winners
