A grilled beef patty is topped with a fried egg, sliced pickled beetroot, lettuce and tomato to make a classic New Zealand burger. It's one of the most familiar plates at a backyard barbecue.
Mix the mince lightly with the salt and pepper without overworking it, shape into 4 equal patties and press a shallow dimple into the centre of each.
Grill the patties on a preheated barbecue for 4 minutes per side, 8 minutes in total.
In a separate pan, fry the eggs for 3 minutes so the yolks stay runny.
On the bottom bun half, stack the lettuce, patty, fried egg, pickled beetroot and tomato slice in order, then close with the top half.
Press a shallow dimple into the centre of each patty with your finger before grilling, or it puffs up into a dome as it cooks. Fry the egg so the yolk stays runny, since the yolk acts as the burger's sauce. Allergens: contains gluten (bun) and egg.
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