A true-blue Aussie burger — a juicy beef patty in toasted naan with peppery rocket, sweet sliced beetroot and a dollop of soured cream and chive dip.
The Aussie burger does things its own way — a juicy beef patty piled with sweet sliced beetroot, peppery rocket and a cool creamy dip, all on toasted naan. It's a fun, flavour-packed twist on the classic that's ready in well under half an hour.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 500g Lean Minced Steak
- 100g Cooked Beetroot
- 2 small Naan Bread
- 50g Rocket
- 4 tablespoons Soured Cream And Chive Dip
Video
Preparation
- Tip the minced steak into a bowl, sprinkle over 1 tsp salt and a good grinding of black pepper, and mix in with wet hands. Divide into four and shape into burgers (they can be frozen at this stage).
- Slice the beetroot and split the naan breads.
- Heat a griddle pan or barbecue and griddle the naans on both sides until lightly toasted, then set aside.
- Add the burgers to the grill and cook for 2–3 minutes, then turn and cook the other side for a further 2–3 minutes.
- Set half a toasted naan on each plate and pile on some rocket.
- Top with a burger, a few slices of beetroot and a dollop of soured cream, then season with salt and pepper.
- Serve immediately with a big green salad and chips.
Tips from the ZestyPlate Kitchen
- Mix the salt into the mince with wet hands and don't overwork it, so the burgers stay tender and juicy.
- Make a slight dip in the centre of each patty so they cook flat rather than puffing into a dome.
- Toast the naan on the griddle for a smoky, sturdy base that won't go soggy.
- Let the burgers rest a minute before assembling so the juices settle.
Frequently Asked Questions
Sliced beetroot is the signature Aussie touch — its earthy sweetness is the classic counterpoint to the savoury beef.
Of course — naan is a fun twist, but brioche or standard buns work perfectly too.
Yes — shape and freeze them raw, then cook from frozen or thaw overnight in the fridge first.
