Juicy Hamburgers with beetroot

Method

1. Prepare all your ingredients before you begin.
   
2. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with Mustard, salt and pepper. Mix with your hands until evenly combined.
3. Divide the mixture into 4 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
4. Place the patties onto a tray lined with- greaseproof paper. lightly dust with flour. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked.
5. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
6. Heat half the olive oil in a large, non-stick frying pan or BBQ over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
7. also add the 1/2 large brown onion sliced thickly to slowly caramelize.
   

1. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
2. To serve, top the bottom halves of the toasted hamburger buns with the patties, beetroot slices and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.