Chilli Hamburger Stacks
15 min·Australian
Chilli Hamburger Stacks
Ingredients
Main
- 1kg lean beef mince
- 1 tsp dried chilli flakes
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 1 tbsp barbecue sauce
Vegetables
- 2 tbsp olive oil
- 2 large red onions, sliced into thick rings
- 120g mixed lettuce leaves
- 6 slices Swiss cheese
- 4 tomatoes, sliced
Other
- 6 multigrain bread rolls, split, toasted
- Tomato chutney, to serve
Instructions
4 steps
- 1
Combine mince, chilli, garlic, parsley and sauce in a bowl. Season with salt and pepper. Shape 1/3 cup mince mixture into a thin patty. Repeat with remaining mince to form 12 patties.
- 2
Heat a chargrill pan over medium-high heat. Drizzle onion with half the oil. Cook onion, for 3 to 4 minutes each side, or until browned and cooked. Transfer to a plate. Cover to keep warm.
7 min - 3
Drizzle patties with remaining oil. Cook on chargrill pan for 2 to 3 minutes each side or until browned and just cooked through. Transfer to a plate.
5 min - 4
Divide lettuce, cheese, tomato and half the patties on roll bases. Top with onion and remaining patties. Dollop with tomato chutney and sandwich with roll tops. Serve.
Progress
0 / 4 steps
