600g beef mince
2 tbsp tomato paste
6 tbsp Jacoub’s Hamburger Seasoning
2 tbsp olive oil
4 canned pineapple rings, drained
2 iceberg lettuce leaves, shredded
2/3 cup beetroot relish
4 damper rolls, split
1 tomato, sliced
1. Combine mince, tomato paste and Jacoub’s Hamburger Seasoning in a bowl. Divide and shape mixture into four 1cm-thick patties. Place onto a baking paper-lined plate. Cover and refrigerate for 1 hour.
2. Heat 1 tbsp of oil on a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side until just cooked through. Transfer to a plate. Cover loosely with foil.
3. Meanwhile, cook pineapple for 1 to 2 minutes each side on the hotplate. Afterwards, cook eggs to your liking.
4. Arrange burger & serve with extra beetroot relish on the side.
It’s much easier to work with raw mince if your hands are wet – it stops stickiness and eases the molding process.