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Aussie Burgers

Juicy beef burgers stacked on warm naan bread with peppery rocket, silky beetroot, and a cool dollop of soured cream and chives—this is comfort food with a sophisticated twist. The sweetness of the beetroot plays beautifully against the savoury beef and tangy dip, all bound together with toasted naan that's soft inside and crispy out.

⏱️27 min

🍽️4 portioner

2.5

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⏱️ Äggklocka

1
Place the minced steak in a bowl and sprinkle with 1 tsp salt and freshly ground black pepper. Mix with wet hands until seasoning is evenly distributed. Divide into four equal portions and shape into burgers with your hands.
2
Slice the cooked beetroot and split the naan breads in half.
3
Heat a griddle pan or barbecue. Toast the naan halves on both sides until lightly golden, then set aside. Place the burgers on the hot grill and cook for 2-3 minutes. Flip and cook the other side for a further 2-3 minutes until cooked through.
4
Place half a toasted naan on each plate. Top with rocket, then a burger, followed by a few slices of beetroot. Add a dollop of soured cream and chive dip, season with salt and freshly ground black pepper, and serve immediately.
5
step 3
6
Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. 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.
7
step 4
8
Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.