INGREDIENTS

500g Lean Bingil Bay Beef mince from Mighty Nice Meats
1 medium sized beetroot, coarsley grated
1 cup shredded tasty cheese
1/2 cup coarsely chopped parsley
1 tsp salt
1 tsp cracked black pepper
4 eggs
1/2 cup store bought aoli
Shredded iceberg lettuce
1 tomato, thinly sliced
1 tbsp extra virgin olive oil or refined coconut oil
4 fresh burger buns from your local, independent baker

COOKING INSTRUCTIONS

1. Combine mince, beetroot, cheese adn parsley. Season with salt and pepper and form into 4 patties.

2. Heat oiled BBQ or fry pan over high heat. Reduce to moderate heat and cook patties for 5 minutes on each side until well browned and cooked through.

3. Fry eggs to your liking on the bbq hot plate or in a fry pan.

4. Spread buns generously with aoli and fill with lettuce, tomato, burger patties and fried eggs.

BUTCHER’S ADVICE

Press gently on the patties with a flat spatula during cooking to ensure even contact with the bbq plate/fry pan.