Aussie burger and chips

Serves: 4

Difficulty:

Ingredients

6 desiree potatoes
1 can of sliced beetroot
1kg lamb mince
1 teaspoon Wildfire Spice
1 teaspoon Alpine Pepper
2 egg yolks
¼ cup flour
oil for frying
2 Spanish onions, finely sliced
a generous pinch of Outback Salt
¼ bottle of beer (optional) or some water
1 loaf wattleseed and walnut bread
150g bacon or proscuitto
1 fresh pineapple, peeled and thinly sliced (2 slices per serve)
2 sweet vine ripened tomatoes
shredded lettuce of your choice
100ml Mountain Pepper BBQ Sauce

Method

1. cut the washed desirée potatoes into thick chunky chips and preheat hotplate or frying pan.
2. heat sunflower oil to 190°C/375°F, and lower the chips into the oil and fry for five to six minutes, until soft but not browned, then remove and allow to cool.
3. combine the lamb mince, Alpine Pepper, egg yolks, flour and beer. Mix well.
4. form the mince mix into patties and cook on hotplate or frying pan. Cook pattie to desired doneness.
5. also begin to fry the bacon, the pineapple slices and the Spanish onions on the hotplate.
6. slice the tomatoes and toast the wattleseed and walnut bread
7. remove the pattie, pineapple, bacon and Spanish onions from the grill
8. heat the oil up to 200°C/400°F, then return the chips to the oil for two to three minutes. Remove and drain well, season with seasalt and Wildfire Spice.
9. construct the pattie on the wattleseed and walnut toasted bread, then bacon, onions, pineapple, tomatoes and shredded lettuce. Add a little Mountain Pepper BBQ sauce on top and place the other piece of wattleseed and walnut toasted bread as a sandwich.

Styling

Serve the Aussie Burger with chips on a plate.

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Dining Downunder Cookbook

This Australian recipe of Aussie burger and chips is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.