Loaded Sydney Harbour Burgers 3 Ways

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  • Makes: 6
  • Prep Time: 20 mins
  • Ready in: 15-20 mins
  • Difficulty: Easy
  • Print Recipe:
Loaded Sydney Harbour Burgers 3 Ways

Ingredients

  • 3 Aberdeen Angus burgers
  • 12 baby plum or heirloom tomatoes, halved
  • 2 tbsp olive oil
  • 4 slices plastic cheese (processed cheese squares, bit of fun)
  • salt and freshly milled black pepper
  • pinch sugar
  • 1 slices toasted date or olive bread, ciabatta style
  • 3 Wagyu burgers
  • 4 tbsp mayonnaise
  • 2 cloves garlic finely chopped
  • 2 tbsp chopped flat leaf parsley
  • 1 large flat mushroom, grilled whole
  • 1 large glass red wine, 2 tsp sugar, cooked until syrupy (optional)
  • 3 Kangaroo burgers (or other low fat such as venison or Ostrich)
  • 1 medium mango, sliced but still attached one end, to stop falling apart
  • 1 small avocado, sliced but still attached one end, to stop falling apart
  • 1 slices toasted date or olive bread, ciabatta style
  • 1 small bunch salad onions, griddled
  • 6 baby carrots, very small, peeled and blanched (optional)

Method

  1. Heat the bar-b-que, frying pan or grill.
  2. Grill or fry the tomatoes in a little oil until softened, do not overcook.
  3. Spoon into a small bowl, season well add a little more oil, salt, pepper and sugar.
  4. Toast the bread.
  5. Griddle the salad onions and small carrots, until they have taken a little colour. Keep warm.
  6. Mix the mayo with the garlic and parsley and season well with pepper.
  7. Grill or fry the burgers, take care as the kangaroo will be very lean, so do not overcook.
  8. Once cooked place the cheese over the Angus and just melt.
  9. When ready to serve, place the flat mushroom on a board. Top with the 1 wagyu burger.
  10. Add a spoon of garlic mayo and a few carrots, then the second burger, more mayo and baby carrot finally the last burger. Spoon over red wine syrup at the last moment.
  11. Place a piece of toast on the board, then add a Angus burgers stacked up, finally a little tomato relish.
  12. Last piece of toast, kangaroo burgers layered with avocado and mango pieces. Top with a few sautéed salad onions.

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