Aussie burgers

The Aussie way to serve burgers, perfect for summer BBQs

  • Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 352
  • fat 11.4g
  • saturates 5.3g
  • carbs 30g
  • sugars 0.6g
  • fibre 1.9g
  • protein 33.7g
  • salt 1.25g


  • 500g lean minced steak
  • 100g cooked beetroot
  • 2 mini garlic and coriander naan bread
  • 50g bag rocket
  • 4 tbsp soured cream and chive dip


  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. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)

  2. Sort out your ingredients: Slice the beetroot and split the naan breads.

  3. 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.

  4. 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.

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