Kiwi Burger
The Kiwi Burger is iconic for a reason. Juicy beef patty, melted cheese, caramelised onion, beetroot and a fried egg with a perfectly runny yolk. Classic done right. We make ours with honey mustard mayo and tomato chutney for a subtle but tasty twist.
Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 | Recipe by Chelsea Shine @chelseashinefoodcreative
Burger Patties
500g beef mince
1 Otaika Valley Free Range Egg
3 cloves garlic, finely grated
1 tsp dried mixed herbs
Honey Mustard Mayo
¼ cup mayonnaise
1 tablespoon wholegrain mustard
2 teaspoons honey
To Assemble
4 sesame seed burger buns
1 large onion, thinly sliced
4 Otaika Valley Free Range Eggs
4 slices cheese
1 × 425g tin beetroot slices, drained
2 medium tomatoes, sliced
8 small cos lettuce leaves
Tomato chutney or tomato sauce, to serve
INGREDIENTS
Mix the honey mustard mayo ingredients in a small bowl. Set aside.
Combine all of the patty ingredients in a bowl with a generous pinch of salt and pepper. Mix until just combined. Shape into 4 patties, slightly wider than the buns.
Heat a large frying pan over medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt, stirring occasionally, until soft and golden, about 8-10 minutes. Transfer to a bowl and set aside.
Increase the heat to high and cook the patties for 3-4 minutes each side until browned and cooked through. Set aside to rest.
Cut the buns in half and toast cut-side down in the same pan until lightly golden, about 1 minute. (Alternatively, place cut side up under the grill for a few minutes).
Wipe the pan clean with a paper towel and return to medium heat with a little oil. Fry the egg sunny side up until the whites are set and the yolks are still runny.
To assemble, spread tomato chutney on the bottom buns. Layer with a slice of cheese, the beef patty, cos lettuce leaves, tomato, beetroot and caramelised onion. Top with the fried eggs, spread the honey mustard mayo on the top bun and place on top. Serve immediately.
DIRECTIONS
