Surf and turf beach burger. Photo: Marina Oliphant
600g coarsely minced beef, not too lean
1 fresh chorizo sausage, skinned
1 tbsp chopped coriander
1 tbsp chopped parsley
½ tsp paprika
½ tsp cumin
Sea salt and pepper
2 tbsp olive oil for brushing
4 slices pancetta
2 medium calamari tubes, sliced (1cm)
1 egg, beaten
1 cup fine, dry breadcrumbs
3 tbsp vegetable oil
4 burger buns, split
1 tbsp olive oil
8 soft lettuce (such as salanova) leaves
2 tbsp mayonnaise or aioli
4 slices pickled beetroot
2 tomatoes, sliced
Heat the grill. Using your hands, mix beef, chorizo sausage, coriander, parsley, paprika, cumin, sea salt and pepper. Form four thick patties by patting the meat down into a 9cm ring mould.
Brush the burgers with olive oil and grill or pan-fry over low to medium heat for 4 minutes on each side, or until browned - beware of burning - and cooked to your liking. Grill or pan-fry the pancetta until crisp. Keep warm.
Dip the calamari rings into beaten egg, then coat in breadcrumbs. Heat the vegetable oil in a frying pan. When hot, fry the calamari, turning once, until golden.
Brush the cut sides of the buns, including the rims, with olive oil and lightly grill until just coloured.
To build the burger, arrange lettuce on the base bun, add the burger, top with pancetta, mayonnaise, crumbed calamari, beetroot, tomato and remaining lettuce. Secure the top bun with a satay stick.
- Main Ingredients - Beef, Squid/Octopus
- Cuisine - Modern Australian
- Course - Dinner
- Occasion - Australia Day, Barbecue