- Nut free
- Peanut free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
These spooky monster burgers are a fun way to serve up dinner for the kids at halloween or a get-together at any time of year.
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + 30 mins chilling and 5 mins resting time
Ingredients
- 800g Coles Australian No Added Hormones Beef Mince
- 1 brown onion, coarsely grated
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 free-range egg
- 1 tbs all purpose seasoning
- 1/4 cup finely chopped flat-leaf parsley
- 6 slices tasty cheddar
- 3 Coles Bakery Sesame Seed Rolls*, split, toasted
- 3 Coles Bakery Tiger Rolls*, split, toasted
- Tomato chutney, to serve
- Sliced Hungarian salami, to serve
- 125g Coles Baby Beetroot, thinly sliced
- 1 pickled cucumber, thinly sliced lengthways
- 12 butter lettuce leaves
- 60g pkt Coles Australian Baby Rocket
- 1 large vine-ripened tomato, thinly sliced
- 1/2 cup (150g) aioli
- Pimento-stuffed green olives, to serve
- Pickled onions, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place mince, onion, breadcrumbs, egg, seasoning and parsley in a large bowl. Use your hands to mix until well combined. Season. Divide into 6 portions. Shape each portion into a 10cm patty. Transfer to a plate. Cover and place in fridge for 30 mins to chill.
Step 2
Heat a barbecue grill or chargrill on medium. Cook patties for 4-5 mins each side or until golden. Transfer to a clean plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 3
Use a small sharp knife to trim the cheddar slices into teeth shapes. Divide the roll bases among serving plates and spread with tomato chutney or tomato sauce. Top with a salami, beetroot or pickled cucumber slice, allowing slices to hang over the sides of the roll bases. Arrange lettuce or rocket, tomato, patties, cheddar slices and remaining beetroot over the roll bases. Spread roll tops with aioli and place on top of burgers. Arrange olives or pickled onions on toothpicks and insert in the burgers to serve.
Recipe tip
COOK. STORE. SAVE.
Use the leftover parsley to sprinkle over Curtis Stone's Spice-rubbed Lamb Rack with Chilli Labne.
Ingredient tip: You can substitute tomato chutney for tomato sauce.
Monster burgers
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + 30 mins chilling and 5 mins resting time
Ingredients
- 800g Coles Australian No Added Hormones Beef Mince
- 1 brown onion, coarsely grated
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 free-range egg
- 1 tbs all purpose seasoning
- 1/4 cup finely chopped flat-leaf parsley
- 6 slices tasty cheddar
- 3 Coles Bakery Sesame Seed Rolls*, split, toasted
- 3 Coles Bakery Tiger Rolls*, split, toasted
- Tomato chutney, to serve
- Sliced Hungarian salami, to serve
- 125g Coles Baby Beetroot, thinly sliced
- 1 pickled cucumber, thinly sliced lengthways
- 12 butter lettuce leaves
- 60g pkt Coles Australian Baby Rocket
- 1 large vine-ripened tomato, thinly sliced
- 1/2 cup (150g) aioli
- Pimento-stuffed green olives, to serve
- Pickled onions, to serve
Description
These spooky monster burgers are a fun way to serve up dinner for the kids at halloween or a get-together at any time of year.
Method
Step 1
Place mince, onion, breadcrumbs, egg, seasoning and parsley in a large bowl. Use your hands to mix until well combined. Season. Divide into 6 portions. Shape each portion into a 10cm patty. Transfer to a plate. Cover and place in fridge for 30 mins to chill.
Step 2
Heat a barbecue grill or chargrill on medium. Cook patties for 4-5 mins each side or until golden. Transfer to a clean plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 3
Use a small sharp knife to trim the cheddar slices into teeth shapes. Divide the roll bases among serving plates and spread with tomato chutney or tomato sauce. Top with a salami, beetroot or pickled cucumber slice, allowing slices to hang over the sides of the roll bases. Arrange lettuce or rocket, tomato, patties, cheddar slices and remaining beetroot over the roll bases. Spread roll tops with aioli and place on top of burgers. Arrange olives or pickled onions on toothpicks and insert in the burgers to serve.