Burger with the Lot Salad
Burger with the Lot Salad
Ingredients
- 1/3 cup whole-egg mayonnaise
- 1 tbsp lemon juice
- Pinch of ground chilli
- 2 garlic cloves, crushed
- 2 large beetroot, peeled, cut into wedges
- 1/3 cup extra virgin olive oil
- 1 red onion, halved, cut into wedges
- 4 roma tomatoes, cut into wedges
- 150g ciabatta bread, cut into 1cm-thick slices
- 600g beef mince
- 1 tbsp finely chopped fresh flat-leaf parsley leaves
- 4 thin slices pancetta
- 1/2 small iceberg lettuce, cut into 4 wedges
- Extra flat-leaf parsley leaves, to serve
Instructions
- 1
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine mayonnaise, lemon juice, chilli, 1 tablespoon cold water and 1/2 the garlic in a small bowl. Season with salt and pepper. Refrigerate dressing until required.
- 2
Place beetroot on prepared tray. Drizzle with 2 teaspoons oil. Season well with salt and pepper. Roast for 45 minutes, adding onion and tomato, and drizzling with 2 teaspoons oil, after 10 minutes.
45 min - 3
Place bread on a baking tray. Drizzle both sides of bread with 2 tablespoons remaining oil. Bake for 10 minutes each side or until golden. Tear into pieces.
10 min - 4
Meanwhile, combine mince, parsley and remaining garlic in a large bowl. Season with salt and pepper. Shape heaped tablespoons of mince mixture into patties. Place on a baking tray lined with baking paper.
- 5
Heat 1 tablespoon oil in a large, non-stick frying pan over medium heat. Add 1/2 the patties. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining patties. Add pancetta to pan. Cook for 4 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain. Tear into small pieces.
5 min - 6
Add patties, pancetta and bread to vegetables. Toss to combine. Divide among plates with lettuce. Dollop with dressing and sprinkle with extra parsley. Serve.
