Beef Naked Burgers Recipe

How to Make Beef Naked Burgers

Method

Place mince, onions and seasoning mix into a large bowl. Mix well and form into 4 patties.
Heat a large, lightly oiled, non-stick frypan over a medium heat. Cook burgers for 3-5 minutes each side, or until cooked to your liking. Set side on a plate, loosely covered with foil.
Lightly spray eggplant slices with olive oil. Reheat the same pan over medium heat and cook eggplant, in batches if necessary, for 1-2 minutes each side, or until lightly browned. Set aside on a plate lined with paper towel.
In a small bowl, combine yogurt with coriander. Season. Divide patties, tomatoes, pickles and eggplant between 4 lettuce leaves. Top with coriander yogurt dressing. Serve with remaining lettuce leaves, any remaining yogurt dressing and coriander sprigs. Try also serving with sweet potato fries.

Tip: Moroccan style seasoning or other fresh herbs would be a tasty alternative in the beef mixture. You can also substitute yogurt for whole egg mayonnaise.

Recipe: Courtesy of Australian Beef

Serves:
4

Preparation time:
10 minutes

Cooking time:
15 minutes

Ingredients

500g Jindurra Station lean beef mince
2 onions, finely chopped
¼ tsp Stonemill paprika
¼ tsp salt
¼ tsp pepper
¼ tsp Stonemill crushed garlic
1 small eggplant, thinly sliced
1 small butter lettuce (or you can substitute with iceberg lettuce)
1 large tomato, cut into 8 slices
4 Deli Originals European pickles (pickled cucumbers), sliced
⅓ cup Lyttos Greek style yogurt
1 tbsp coriander leaves, chopped, plus extra sprigs to serve
Salt and pepper to season