Aussie Burger and Chips
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 6:59pm

Ingredients




6 desiree potatoes
1 can of sliced beetroot
1 kilogram lamb mince
1 teaspoon Wildfire Spice*
1 teaspoon Alpine Pepper*
2 egg yolks
1/4 cup flour
oil for frying
2 Spanish onions, finely sliced
1 pinch a generous of salt
1/4 bottle of beer (optional) or some water
1 loaf wattleseed and walnut bread (or regular bread)
150 grams bacon or proscuitto
1 fresh pineapple, peeled and thinly sliced (2 slices per serve)
2 sweet vine ripened tomatoes
shredded lettuce of your choice
100 milliliters Mountain Pepper BBQ Sauce*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 Cut the washed desirée potatoes into thick chunky chips and preheat hotplate or frying pan. 2 Heat sunflower oil to 190°C/375°F, and lower the chips into the oil and fry for five to six minutes, until soft but not browned, then remove and allow to cool. 3 Combine the lamb mince, Alpine Pepper, egg yolks, flour and beer. Mix well. 4 Form the mince mix into patties and cook on hotplate or frying pan. Cook pattie to desired done-ness. 5 Also begin to fry the bacon, the pineapple slices and the Spanish onions on the hotplate. 6 Slice the tomatoes and toast the wattleseed and walnut bread 7 Remove the pattie, pineapple, bacon and Spanish onions from the grill. 8 Heat the oil up to 200°C/400°F, then return the chips to the oil for two to three minutes. Remove and drain well, season with sea salt and Wildfire Spice. 9 Construct the pattie on the wattleseed and walnut toasted bread, then bacon, onions, pineapple, tomatoes and shredded lettuce. 10 Add a little Mountain Pepper BBQ sauce on top and place the other piece of wattleseed and walnut toasted bread as a sandwich.