Enkel

Australiensiska burgare

Saftig nötburgare staplade på varm naan-bröd med pepprigt rucola, silkesmjuk rödbeta och en fin klick gräddfil med gräslök—detta är husmanskost med en sofistikerad touch. Rödbetans sötma spelar vackert mot det smakrika nötköttet och den syrlig dipp, allt tillsammans bakat in av rostad naan som är mjuk inuti och sprö utanpå.

⏱️27 min

🍽️4 portioner

2.5

🍲 Middag 🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Place the minced steak in a bowl and sprinkle with 1 tsp salt and freshly ground black pepper. Mix with wet hands until seasoning is evenly distributed. Divide into four equal portions and shape into burgers with your hands.
2
Slice the cooked beetroot and split the naan breads in half.
3
Heat a griddle pan or barbecue. Toast the naan halves on both sides until lightly golden, then set aside. Place the burgers on the hot grill and cook for 2-3 minutes. Flip and cook the other side for a further 2-3 minutes until cooked through.
4
Place half a toasted naan on each plate. Top with rocket, then a burger, followed by a few slices of beetroot. Add a dollop of soured cream and chive dip, season with salt and freshly ground black pepper, and serve immediately.
5
step 3
6
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.
7
step 4
8
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.