Bettys Burger Patties Aussie Style Recipes

AUSSIE BURGER WITH THE LOT

Steps:

• Preheat your grill to a medium heat.
• In a small bowl, mix together ketchup, mayonnaise, and hot sauce. Set aside.
• Fry your bacon in a medium skillet over medium high heat until cooked to your preferred done-ness. Remove the bacon from the skillet and place on a paper towel lined plate.
• Crack the four eggs into the hot bacon grease and fry the eggs until the whites are cooked, but the yolks are still jiggly, 2-3 minutes. Remove the fried eggs from the pan.
• Place the burger patties on the pre-heated grill. Cook for 5-7 minutes on each side, until firm and cooked to your desired done-ness. (Actual cooking time will depend on the thickness of the burgers and the heat of your grill. If using packaged burgers, refer to the package instructions.) Remove the burgers from the grill and let rest for 2-3 minutes, covered with aluminum foil to keep warm.
• Construct the burgers by layering lettuce, tomato, pineapple, beets, and onion on one half of the bun, followed by the burger patty. Continue, layering the cheese, bacon, and finally the fried egg. Top everything off with the top bun, slathered with the chili mayo.
• Un-hinge your jaw and get ready to enjoy this epic tower of a burger!

BAJA BETTY BURGER

Steps:

• Preheat the grill to medium-high heat.
• Mix together the beef and chorizo, sprinkling with salt and pepper. Form 4 patties, each around 6 ounces.
• Blend the jalapeno with the mayonnaise to make a jalapeno aioli. Transfer to a bowl and set aside.
• Make a pico de gallo by combining the tomatoes, red onion, cilantro, lime juice, salt, pepper and cayenne to taste.
• Grill the burgers until well done, around 5 minutes per side. Top each with a slice of pepper jack cheese. Grill the buns.
• Build the burgers by spreading a layer of jalapeno aioli on the bottom bun, followed by a slice of lettuce, the burger, some pico de gallo and finally the top bun with more aioli.

BETTY'S BURGER PATTIES - AUSSIE STYLE

Steps:

• 1. Heat the oil in a pan and fry the onion for 2 minutes - enough to take away the rawness and just cook through.
• 2. Place all the ingredients (including the cooked onion) in a large bowl and use your hands to mix well.
• 3. Form into 10-12 equal sized patties. Place on a large plate. Cover and pop in the fridge for at least 1 hour or over night.
• 4. Cook patties on a hot grill, BBQ or griddle plate. Only turn once and DON'T press down with a spatula.
• 5. Serve inside your favourite burger.

AUSSIE BURGERS WITH THE LOT

Steps:

• To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
• To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
• While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
• Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.

AUSSIE BURGERS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.

THE CLASSIC HAMBURGER

Steps:

• Heat gas or charcoal grill. Place meat in large bowl; pour Worcestershire sauce over beef and gently mix with hands. Divide meat into 4 very loose balls, then gently shape into patties 1/2 to 3/4 inch thick and about 1/2 inch in diameter larger than your hamburger buns. Slightly press center of each patty.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on 1 side of each patty. Place patties, seasoned side down, on grill over medium heat. Sprinkle top of each patty with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Serve burgers on buns with lettuce, tomato, onion, mayonnaise and mustard.

AUSSIE BURGER

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
• Combine ketchup, mayonnaise, and chile paste.
• Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties.
• Lightly toast rolls on grill.
• Pat pineapple dry and brush with 1/2 tablespoon oil.
• Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.
• Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
• Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.

BETTY'S BURGERS

Steps:

• Shape beef into 12 thin patties. Top six patties with a slice of cheddar cheese, green pepper strips and a slice of onion, tomato and Swiss cheese. Top each with another patty and seal edges. Season to taste. , Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on lettuce-lined buns.

AUSSIE BURGERS

Steps:

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