While he now calls the US home, celebrated Aussie chef Curtis Stone was back on home soil recently meeting beef farmers all over Western Australia, on behalf of Australian Beef. “My trip back was nothing short of amazing. The people and the produce inspired me to create easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn’t get much better than Aussie beef on a summer’s night does it?” says Curtis who shares his take on the classic Aussie burger with us.
Preparation: 15 minutes
Cooking: 8 minutes
4x 170g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs
- Using a box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
- In a small bowl, mix mayonnaise and Sriracha. Season the chilli mayo with salt and pepper.
- Heat barbecue to high. Season burger patties with salt and pepper.
- Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until the bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until the bottoms are lightly charred and the cheese has melted. Set patties aside on plate.
- Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
- Spread chilli mayo over the bottom halves of the buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.
- Make the beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
- Drain any excess juices from relish before serving, if desired.