BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
The messier the burger, the better it tastes. The Aussie burger, messy edition. Give Curtis' epic burger a go when those cravings hit.
4 x 170 g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 Tbs balsamic vinegar
1 Tbs extra-virgin olive oil, plus more for brushing
1 Tbs thinly sliced fresh chives
1 Tbs finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20 g baby rocket
4 fried eggs
Make beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated. Drain any excess juices from relish before serving, if desired.
Using box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
In small bowl, mix mayonnaise and Sriracha. Season chilli mayo with salt and pepper.
Heat barbeque to high. Season burger patties with salt and pepper.
Brush barbeque grates with oil and add patties. Barbeque patties for 2 minutes or until bottoms are lightly charred. Flip patties and
top with cheese. Barbeque for a further 2 minutes, or until bottoms are lightly charred and cheese has melted. Set patties aside on plate.
Meanwhile, barbeque cut sides of buns for 1 minute, or until lightly toasted.
Spread chilli mayo over bottom halves of buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and
Credits: Curtis Stone
Photo Credits: Australian Beef