Bushman’s Beef Burger with Beetroot Relish
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
55 minutes
Prep time
20 minutes
Marinade/Proof time
10 minutes
Cook time
20 minutes
Resting time
5 minutes
The inspiration for the Bushman’s Beef Burger comes from the traditional bush tucker of Australia, where indigenous ingredients such as bush spices and beetroot are celebrated. This burger showcases the simplicity yet richness of native Australian flavours, making each bite a tribute to the land.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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600 grams ground beef (80% lean) (formed into three equal patties)
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5 grams salt (to taste)
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2 grams black pepper (to taste)
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2 grams Australian bush spices (native spices like wattleseed, pepperberry) (optional, adjust according to preference)
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10 milliliters olive oil (for cooking)
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300 grams fresh beetroot (peeled and diced)
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50 grams brown sugar (adjust to taste)
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50 milliliters apple cider vinegar (for acidity)
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1 large red onion (finely diced)
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2 sprigs fresh thyme (leaves only)
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3 large burger buns (toasted)
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3 leaves fresh lettuce (for crunch)
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1 large sliced tomato (for freshness)
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3 slices cheese slices (optional)
Instructions
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1.
Prepare the Beetroot Relish:
Combine diced beetroot, sugar, apple cider vinegar, and diced onion in a pot. Bring to a boil over medium heat, then reduce to low and simmer for 15 minutes until the beetroot is tender and the mixture thickens. Add thyme leaves, stir, and set aside to cool.
Ensure beetroot is fully cooked and the mixture has thickened. Adjust sweetness with sugar if desired.
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2.
Shape and Season the Beef Patties:
In a mixing bowl, combine ground beef, salt, pepper, and bush spices. Mix gently to avoid overworking the meat. Divide the mixture into three equal portions and shape each into a patty, ensuring they are slightly wider than the burger buns. Chill in the fridge for 10 minutes to firm up.
Do not overwork the patties, which can lead to a tough texture.
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3.
Cook the Beef Patties:
Heat a grill or frying pan over medium-high heat. Add olive oil and place the patties on the hot surface. Cook for 4-5 minutes on one side without pressing down, then flip and cook for another 4-5 minutes or until desired doneness. Add cheese slices during the last minute if using, allowing to melt. Rest the patties on a plate for 5 minutes.
Cook to an internal temperature of 70°C for medium doneness. Avoid pressing down on the patties.
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4.
Assemble the Burger:
Slice the toasted burger buns in half. Place a lettuce leaf on the bottom half followed by a beef patty, a generous spoonful of beetroot relish, and sliced tomato on top. Add the top half of the bun to complete the burger.
Ensure all components are at a suitable temperature before assembly.
Tips and Variations
- Substitute the ground beef with kangaroo meat for a more authentic bush tucker experience.
- Add avocado slices for extra creaminess and a fresh twist.
- Make the beetroot relish in advance, as it improves in flavour after resting in the fridge for a few hours.
Equipment Required
Suggested Pairings
Sides
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The natural sweetness of fried sweet potatoes complements the rich beef and tangy relish.
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Provides a fresh and crunchy contrast to the burger.
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Adds a sweet and smoky dimension to the meal.
Drinks
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A refreshing drink to cleanse the palate, non-alcoholic.
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A light beer that pairs well with the rich flavours of the burger.
Other Food Dishes
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Another iconic Australian dish celebrating local flavours.
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A classic Australian dessert to end the meal on a sweet note.