Ingredients
• 800g beef mince
• 1 brown onion, finely diced
• 1 clove garlic, crushed
• 2 tsp dijon mustard
• 2 tsp dried mixed herbs
• 1/4 cup dried breadcrumbs
• 1 egg, lightly beaten
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp extra virgin olive oil
• 6 thin slices tasty cheese
• 6 fresh bread rolls, split, toasted
• 1/2 cup aioli
• 1 cup baby rocket leaves
• 12 slices beetroot
• 2 tomatoes, thinly sliced
CHUTNEY
• 2 red onions, sliced into thin wedges
• 3 rashers rindless middle bacon, finely sliced
• 2 Tbsp brown sugar
• 2 Tbsp red wine vinegar
• Sea-salt flakes and freshly ground black pepper, to season
Method
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To make bacon and onion chutney, put onion and bacon in a large frying pan over high heat. Cook, stirring, for 10 minutes or until bacon begins to caramelise and onion is soft. Add sugar and vinegar and cook for a further 2 minutes or until the sauce thickens. Season with salt and pepper. Set aside, covered with foil to keep warm.
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Meanwhile, line 2 oven trays with foil. Put beef, onion, garlic, mustard, mixed herbs, breadcrumbs and egg into a large bowl and mix with a wooden spoon until combined. Season with salt and pepper. Divide mixture into 6 portions. With damp hands, shape each portion into a patty about 12cm wide.
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Preheat oven to 250C. Heat 1 Tbsp of the oil in a large frying pan over mediumhigh heat. Cook 3 patties for 4 minutes each side or until cooked through. Repeat with remaining oil and patties. Transfer patties to prepared trays (3 on each one). Top each patty with cheese and cook under preheated grill or oven for 2 minutes until cheese has melted.
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Spread cut surface of bread roll bases with aioli, and top with rocket, beetroot, tomato, patty and chutney. Finish with roll tops.
