Oz egg hamburger
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An Aussie hamburger topped with a fried egg is quick, easy and filling meal. Simply add basic ingredients topped with a fried egg added to a nice warm bread roll topped with your favourite tomato sauce.
Ingredients
- 1/2 kilo mince – topside or veal
- 1 egg
- 1/2 cup breadcrumbs
- 1 garlic – peeled, rinsed, crushed
- 2-3 onions – peeled, rinsed, sliced finely
- 2 tomatoes – washed, sliced finely
- 2 cups of frilled lettuce – washed
- 250g / 8.5oz tin sliced beetroot – drained
- 3 tablespoons olive oil – for hamburgers
- 2 tablespoons olive oil – for eggs
- 5 eggs
- 5 bread rolls – halved, toasted in oven
- 1 bottle tomato sauce – to top hamburgers
Directions
- Preheat fan-forced oven to 180C / 356F.
- In a large bowl add mince, crack egg discarding shell, breadcrumbs and crushed garlic. Mix to combine with clean hands.
- Divide mixture into 5 even portions, roll into round balls in palm of hand. Slowly pat down to a round flat pattie 8cm / 3 3/4in wide. Place on plate and put in the fridge for 10 minutes.
- Prepare the vegetables. Drain beetroot and sit on absorbent paper to dry juice out.
- Heat oil in a large pan on low heat.
- Add onion and patties. Cook patties for 5 minutes on each side. Occasionally stir onions and pat down patties with a spatula to flatten.
- Crack each egg separately and place in pan. Fry for 3-5 minutes or to taste.
- Prepare bread rolls by slicing in half and placing on a baking tray. Place in oven for 5 minutes. Remove.
- Assemble each hamburger on individual plates. On bottom half of bread roll add pattie, tomato sauce, 1-2 tablespoons of onion, 2 slices of beetroot, 2 slices of tomato, lettuce, fried egg and finish with top of bread roll. Repeat for all hamburgers and serve.
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