2017-08-21
Breakfast Beef Burger
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Breakfast Beef Burger

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This breakfast burger recipe will upgrade your next brunch. We love so many things about this recipe – the egg running over the burger, the bacon, the cheese, the hearty serving of aioli … everything! If you haven’t experienced the joy that is a breakfast burger, we recommend trying one immediately.
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Patties

  • 500g minced beef
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 tsp mixed herbs
  • 1 ½ tsp crushed garlic
  • 1 beef stock cube (about 1 tsp of powder)
  • 2 tbsp Best Foods Aioli

To serve

  • 4 x burger buns
  •  4 rashers Bacon
  • 4 Fried eggs
  • 4 slices Cheese
  • Lettuce
  • 4 tbsp Best Foods Aioli

Method

Method

  1. Crack 2 eggs into a bowl and whisk together. Add the breadcrumbs and whisk again.
  2. Add mixed herbs, garlic, beef stock cube and Best Foods Aioli and combine. Add mince and mix it all together using your hands.
  3. Split the mixture into 4 (or 6 if you prefer smaller burgers) and shape into patties. Coat each patty lightly in flour and place on a baking tray in the freezer for 30 minutes. This helps the patties to hold together better when cooking and makes them much juicier! 
  4. Heat a tablespoon of olive oil in a frying pan over a medium-high heat (or use the BBQ) and fry the patties until cooked through (about 7-8 minutes each side)
  5. Slice the buns in half and smother generously in Best Foods Aioli, add the burger patty, bacon, eggs, cheese, and lettuce and serve immediately with wedges or fries and sriracha aioli (¼ cup Best Foods aioli mixed with 1 teaspoon sriracha)
Recipe by The Kiwi Country Girl 

 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 338g
Energy kJ (kcal) 2470 (590)
Protein (g) 54
Fat (g) 23
Saturated (g)
8.5
Carbohydrate (g) 39
Sugars (g)
4
Dietary Fibre (g) 3.5
Sodium (mg) 1349
Iron (mg) 5.7
Zinc (mg) 8
Vitamin B12 (ug) 2.7
Selenium (ug) 30

This dish packs a punch as an excellent source of protein, selenium, iron, zinc and vitamin B12.
  • Be careful not to overcook the patties or they will dry out – they should only just be cooked through. To be absolutely sure use a meat thermometer; when the internal temperature reaches 75°C, they are ready. 
  • Ensure your patties are bigger than the diameter of your buns as they will shrink quite a bit during cooking.
  • As an alternative, you could use tortillas to wrap up all the fillings.
  • Grating the onion helps smaller patties cook through quicker.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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