Classic Kiwi Beef Burger

Ingredients

• 750g minced beef
• 1 large brown onion, finely chopped or grated
• 3 Tbsp Gregg's Rich Steak Sauce
• 2 tsp Gregg's Mixed Herbs
• 1 cup fresh breadcrumbs
• 1 egg, lightly beaten
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 2 Tbsp olive oil
• 6 hamburger buns, halved
• 12 large slices tinned beetroot
• 2 ripe tomatoes, sliced thinly
• lettuce leaves
• Gregg's Rich Steak Sauce, to serve

Method

Place the beef mince, onion, Gregg's Rich Steak Sauce, Mixed Herbs, breadcrumbs and egg in a large bowl.  Season with freshly ground Gregg's Black Peppercorns.  Mix until evenly combined.  Divide the mixture into 6 equal portions.  Shape each portion into a patty about 10cm in diameter.  Place the patties onto a tray lined with greaseproof paper.  Cover with plastic wrap and place in the fridge for at least 30 minutes to rest.

Brush a preheated barbecue plate or non stick frying pan with a little of the olive oil and cook patties over medium-low heat for about 4 minutes on each side or until well browned and cooked through.  If necessary cook in batches.

Meanwhile, toast the hamburger buns on the cut side by either char-grilling briefly on the barbecue or toasting under the grill.

To serve, top the bottom halves of the tasted hamburger buns with the patties and then lashings of Gregg's Rich Steak Sauce, to taste.  Top with the sliced beetroot, tomato and shredded lettuce, then the remaining bun and serve.