Aussie Burgers

1. Tip the minced steak into a bowl, scatter over 1 tsp salt and a good grinding of black pepper, and mix it in with wet hands. Divide into four and shape into burgers (you can freeze them at this point).
2. Slice the beetroot and split the naan breads.
3. Heat a griddle pan or barbecue and griddle the naans on both sides until lightly toasted, then set aside.
4. Put the burgers on the grill and cook for 2 to 3 minutes, then turn and cook the other side for a further 2 to 3 minutes.
5. Sit half a toasted naan on each plate and pile on some rocket.
6. Top with a burger, a few slices of beetroot and a spoon of soured cream, then season with salt and pepper.
7. Serve straight away with a big green salad and chips.

Tips from the ZestyPlate Kitchen

• Mix the salt into the mince with wet hands and stop as soon as it comes together, so the burgers stay tender.
• Make a shallow dip in the centre of each patty so they cook flat instead of bulging into a dome.
• Toast the naan on the griddle for a smoky, sturdy base that holds up against the juices.
• Give the burgers a minute to rest before you build them so the juices settle.