Quote:
Originally Posted by montsnmags
Aye, a couple of slices from a can of beetroot is a standard on a burger:
The recipe for beetroot relish I am using is somewhat based on a recipe link I came across somewhere for a "chili Aussie beef burger with homemade tomato ketchup, balsamic beetroot relish, swiss cheese and egg". It has recipes for the relish, the ketchup and the burger separate, and looks pretty good (and I've made the relish before as per the instructions, and it was good, but I changed it slightly this time). Next up I'll try the ketchup, which looks real nice too. If you want have a look at the recipes, the image-heavy link is here:
http://whatkatieate.blogspot.com/201...wnies-and.html
Cheers,
Marc |
That looks fantastic! I've done fried egg on burgers before (although I'm at complete loss as to why places north of the Mason/Dixon line insist on calling those Texas style, I'd never heard of such til I moved to Illinois)
. My only question, looking at the finished product picture is "How on earth do you eat that?" You'd have to dissect it with a knife and fork to even be halfway neat, and even then it looks like it'd require disposable clothing and an immediate shower afterwards!