Burger with the lot salad

Recipes / Salads

Weve taken all the best elements of a burger and given it a modern salad makeover.

Recipe «Burger with the lot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup whole-egg mayonnaise, 1 tbsp lemon juice, Pinch of ground chilli, 2 garlic cloves, crushed, 2 large beetroot, peeled, cut into wedges , 1/3 cup extra virgin olive oil, 1 red onion, halved, cut into wedges, 4 roma tomatoes, cut into wedges , 150g ciabatta bread, cut into 1cm-thick slices, 600g beef mince, 1 tbsp finely chopped fresh flat-leaf parsley leaves, 4 slices Primo Gourmet Selection Pancetta, 1/2 small iceberg lettuce, cut into 4 wedges, Extra flat-leaf parsley leaves, to serve.

Ingredients:

  • 1/3 cup whole-egg mayonnaise 
  • 1 tbsp lemon juice 
  • Pinch of ground chilli 
  • 2 garlic cloves, crushed 
  • 2 large beetroot, peeled, cut into wedges 
  • 1/3 cup extra virgin olive oil 
  • 1 red onion, halved, cut into wedges 
  • 4 roma tomatoes, cut into wedges 
  • 150g ciabatta bread, cut into 1cm-thick slices 
  • 600g beef mince 
  • 1 tbsp finely chopped fresh flat-leaf parsley leaves 
  • 4 slices Primo Gourmet Selection Pancetta 
  • 1/2 small iceberg lettuce, cut into 4 wedges 
  • Extra flat-leaf parsley leaves, to serve 

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine mayonnaise, lemon juice, chilli, 1 tablespoon cold water and 1/2 the garlic in a small bowl. Season with salt and pepper. Refrigerate dressing until required.
  2. Place beetroot on prepared tray. Drizzle with 2 teaspoons oil. Season well with salt and pepper. Roast for 45 minutes, adding onion and tomato, and drizzling with 2 teaspoons oil, after 10 minutes.
  3. Place bread on a baking tray. Drizzle both sides of bread with 2 tablespoons remaining oil. Bake for 10 minutes each side or until golden. Tear into pieces.
  4. Meanwhile, combine mince, parsley and remaining garlic in a large bowl. Season with salt and pepper. Shape heaped tablespoons of mince mixture into patties. Place on a baking tray lined with baking paper.
  5. Heat 1 tablespoon oil in a large, non-stick frying pan over medium heat. Add 1/2 the patties. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining patties. Add pancetta to pan. Cook for 4 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain. Tear into small pieces.
  6. Add patties, pancetta and bread to vegetables. Toss to combine. Divide among plates with lettuce. Dollop with dressing and sprinkle with extra parsley. Serve.