The Australian Hamburger sandwich served in many fish and chips shops is different to the other counterparts with always containing a slice of beetroot. Basically it is a Hamburger with a bun split in half and toasted, sandwiched and layered with barbeque or tomato sauce, a beef patty, grilled onions, a slice of beetroot, a slice of tomato, iceberg lettuce and served with hot potato chips. This is a more contemporary way to mix the burger meat, though I mostly use good lean beef mince for my Hamburgers.
500g beef mince
4 Weet-Bix (70g)
1 onion, finely chopped
⅓ cup finely chopped parsley
1 tbls tomato sauce
3 tsp Worcestershire sauce
1 egg, lightly beaten
Method
Crumble Weet-Bix in a large bowl and mix with onion, parsley, tomato sauce, Worcestershire sauce and egg. Blend in the beef mince, season with salt and mix until fully combined. Divide into 4 or 6 balls and shape into round flat burgers. Place each burger on a piece of grease proof paper and place in a plastic bag for storage in the freezer or fridge for later use. On the whole a small burger patty is what is called quarter pounder approx. 112 grams or a larger is around 150 grams.
Note: If Weet-Bix is unavailable use rolled oats instead.
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