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Greatest plates · Main
Smoky beef and beetroot burgers with oven chips
Proper Aussie burgers with juicy beef patties, sweet beetroot, melty cheese and crispy bacon, plus golden oven chips. The week's treat night.
Serves 4Prep 20 minCook 30 minBeef
Containsdairy · gluten
Protein 18%Carbs 31%Fat 51%
About 838 kcal a serve — 38 g protein, 65 g carbs, 47 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the chips
220°CHeat the oven to 220°C fan. Toss the potato chips with olive oil, salt and pepper, spread on a lined tray and roast for 30 minutes, turning once, until golden and crisp.
On the trayInto the oven →
30 min · 220°C
Mix the patties
Mix allCombine the beef mince, smoked paprika, garlic, salt and pepper in a bowl and mix gently with your hands until just combined.
In the bowlMix all →
Shape the patties
ShapeDivide into 4 equal balls and press into patties slightly wider than the buns, with a dimple in the centre so they cook flat.
Grill the patties and bacon
8 minHeat the BBQ or grill to medium-high. Cook the patties 4 minutes each side, laying a cheese slice on top to melt in the last minute. Grill the bacon alongside until crisp.
On the grillOn the grill →
Toast the buns
1 minToast the bun halves cut-side down on the grill for a minute until lightly golden.
What goes inToast buns →
Build the burgers
Stack upSpread tomato sauce on the buns, then stack lettuce, tomato, the cheesy patty, bacon, beetroot and pickles. Serve straight away with the hot chips.
What goes inAssemble →
Cook's noteThis is treat night — serve fresh with no leftovers, and don't skip toasting the buns so they hold up to the beetroot juices.
Estimated per serve
838 kcal · 38 g protein · 65 g carbs · 47 g fatestimates, within ~10%
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