There is no doubt that burgers are a crowd favourite, and these Outback beef burgers sure hit the spot. Great for parties, and for the little ones. Thank you to our friends at True Aussie, for this wonderful creation.
Outback beef burgers
- 2 packs The Meat Club lean beef mince
- 2 brown onions
- 2 tsp Worcestershire sauce
- 4 slices tinned pineapple, drained, dried on paper towel
- 2 tbsp olive oil, plus extra for drizzling
- Pickled beetroot, drained to serve
- 2 vine-ripened tomatoes, thickly sliced
- ½ baby cos lettuce, leaves torn
- 4 damper buns, halved and cut-sides toasted
- Tomato chutney, to serve
- Fries (optional), to serve
- Coarsely grate 1 onion and place in a large bowl with mince and Worcestershire sauce. Season and mix well to combine.
- Divide into 4 even patties slightly larger than your buns, using wet hands to shape the patties. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes to rest.
- Heat a large non-stick frying pan over medium-high heat. Thinly slice remaining onion and toss in a bowl with 2 tbsp oil. Season to taste. Cook onions, stirring occasionally for 8-10 minutes until golden brown. Set aside.
- Meanwhile, heat a char-grill pan or barbecue over medium-high heat. Spray pineapple with oil and cook, turning occasionally for 3-4 minutes until browned. Set aside.
- Brush burger patties with oil. Add burgers to char-grill pan, reduce heat to medium and cook, for 5-6 minutes each side, or until cooked through. Transfer to a plate to rest for 5 minutes.
- To serve, top each bun base with lettuce, tomato, burger patty, pineapple, beetroot, chutney and onions. Sandwich with bun tops and serve with fries, if desired.