Satay Beef Burger

Satay Beef Burger 20 mins Prep
20 mins until you're eating
Feeds 6 hungry mouths
You will need:
  • 750g beef mince
  • 1 large brown onion, finely chopped or grated
  • 3 tbsp F. Whitlock & SonsPeanut Satay Sauce, extra to serve
  • 2 tsp mixed herbs
  • 1 tsp garlic powder
  • 1 cup fresh breadcrumbs
  • 1 egg
  • salt & pepper to season
  • 1 x 380g Raw Sauerkraut Ruby Perfection
  • 8 slices streaky bacon
  • 2 tbs olive oil
  • 6 hamburger buns, halved
Get down to business:
  1. Chuck the beef mince, onion, peanut satay sauce, mixed herbs, garlic powder, breadcrumbs and egg in a large bowl. Season with salt and pepper.  Use your hands to mix until evenly combined.
  2. Divide the mixture into 6 equal portions. Use your hands to shape each portion into a patty about 1.5cm thick.  Place patties in a single layer on a tray lined with greaseproof paper.  Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. In a small saucepan, heat up drained sauerkraut over medium-low heat for approx. 5 – 7 min. Cover and remove from heat.
  4. In a large frying pan, cook bacon over medium-high heat for approx. 1 – 2 min. per side until crispy. Transfer to a paper towel-lined plate to remove excess grease.
  5. Heat oil in a large non-stick frying pan over medium-low heat (or fire up the barbie). Add the patties and cook for 5-8 minutes each side or until browned and cooked through.  Transfer patties to a plate, cover loosely with foil and set aside to keep warm.
  6. Pre-heat grill on high. Place the hamburger buns, cut side up, under preheated grill and toast for 1 minute each side or until golden.
  7. To serve, top the bottom halves of the toasted hamburger buns with half the sauerkraut, followed by patties, extra satay sauce and bacon then remaining sauerkraut. Cover with the hamburger tops.