Grilled pineapple burger with pickled beetroot and a black garlic tomato sauce
Servings: 4 people
There is something special about piling a few select ingredients between a couple of pieces of bread. This grilled pineapple burger adds some brightness with the pickled beetroot while the black garlic and tomato sauce contributes loads of flavour enhancing umami.
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Ingredients
- 600 g quality minced beef
- 2 large or 4 small beetroots
- 1 onion sliced thinly lengthwise
- 1 pineapple cut into 10mm rounds
- 3 tomatoes
- 1 red pepper
- 2 cloves black garlic or 1/2 bulb roasted garlic
- 5 eggs 1 spare
- 1/2 cup breadcrumbs
- 4 burger buns
- 1 cup rice vinegar or sushi vinegar
- 1/4 cup brown sugar
Instructions
- Wash the beetroot and wrap in foil with a drizzle of olive oil. Bake at 200 degC for an hour. Allow to cool.
- Halve the tomatoes and peppers, lay on a baking tray and drizzle with olive olive, salt and pepper, and bake at 200 degC for 40 minutes
- Peel and chop the parsnips into chip sized pieces
- Drizzle with olive oil and bake until nicely browned
- When the beetroot has cooled, peel and slice, and put into a bowl
- Add the thinly sliced onion
- Bring the vinegar and sugar to the boil, then pour over the beetroot and onion and let sit for 20 minutes. Drain.
- Add beaten 1 egg and 1/2 cup of breadcrumbs to the beef mince and mix in by hand.
- Form the beef into 4 round patties, separate with baking paper, and store in refrigerator for at least 1 hour
- Peel the skin from the baked tomatoes. Remove the hard core. Blend tomatoes and peppers to make a sauce. Stir in the black or roasted garlic.
- Grill the pineapple rounds over a wood fire, or grill in an oven then smoke. Or just grill and omit the smoking bit.
- Grill the beef patties for 3 minutes per side, or until medium rare, or as per your preference. Let rest for 5 minutes.
- Fry the 4 eggs
- Halve the buns and grill until just starting to brown
- Add a beef patty to the bun base, top with beetroot and onion, a pineapple slice, and a fried egg
- Apply the sauce to the other half of the burger bun
Notes
Serve with a salad and healthy parsnip fries.
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