Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 6 bacon rashers , cooked
- 2tablespoons milk
- 2 tomato, sliced
- 1 brown onion, grated
- 2tablespoons parsley, chopped
- 425grams beetroot, sliced, drained
- 6 extra soft jumbo lunch rolls, toasted
- 5milliliter virgin olive oil spray
- 1tablespoons worcestershire sauce
- 60grams salad leaves
- 1/2 cup whole-egg mayonnaise
- 600grams beef mince
- 2 slice bread, crusts removed
- 1 egg, lightly beaten
- 6 eggs, fried
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
29.7grams
Fat
43.2grams
Carbs
40.3grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Roughly break the bread into pieces and place into a small bowl. Add milk and set aside for 5 minutes to soften.
Step 2 of 4
Combine mince, onion, parsley and sauce in a bowl. Squeeze excess milk from the bread. Discard milk and add bread to mince mixture with egg. Season with salt and fresh black pepper. Mix well with a spoon or clean hands until silky. Divide into six portions (approximately 10cm each). Shape into patties.
Step 3 of 4
Spray patties with oil and cook on a preheated barbecue, or in a frying pan over medium-high heat, for 5 minutes each side or until cooked through and golden.
Step 4 of 4
Spread the base of the rolls with mayonnaise. Top with salad leaves, a pattie, tomato, beetroot, egg and bacon. Serve.
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