Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Beef, Cheese, Easy recipes, Sandwich
Convenience recipes: four or less

Real Living recipe for inside-out cheese burgers with beetroot compote.

INGREDIENTS

Equipment
Peeler
Grater
Sharp knife
Medium saucepan
Metal spoon
Large mixing bowl
Spatula
Barbecue or chargrill pan
Tongs

Beetroot compote
2 tbsp olive oil
2 large beetroots, peeled & grated
1 garlic clove, minced
1 tbsp brown sugar
2 tsp white vinegar
1/3 cup water
Sea salt
Black pepper

Beef burgers
700g beef mince
1 egg
Sea salt & black pepper
4 slices Swiss or Colby cheese
1 small brown onion, cut into 1cm-thick slices
Olive oil spray
4 burger buns, halved
12 lettuce leaves
Store-bought frozen chips

METHOD

Make compote Heat oil in saucepan over medium heat. Place beetroot, garlic, sugar, vinegar, water and pinch of salt in saucepan. Cover and cook for 12 mins until softened, stirring regularly. Remove from heat and season. Cool slightly to eat compote warm, or cool completely and refrigerate to eat cold.

Make burgers Meanwhile, combine mince, egg, salt and pepper in mixing bowl. Divide into 8 balls and flatten to make patties.

Fold cheese slices into quarters and place in centre of patty. Top with another patty, pressing edges together to seal. Repeat with remaining burgers and cheese. Heat barbecue or chargrill pan over high heat.

Spray burgers and onion slices with olive oil spray. Cook burgers for 4 to 5 mins on each side until cooked through and cheese is melted. Cook onion slices for 4 to 5 mins on each side until just tender.

To assemble, place 3 lettuce leaves on base of each roll or bun. Top with patty, onion, beetroot compote and bread lid. Serve with chips, if desired.