Preparation: 10 minutes + 30 mins chilling
Cooking: 15 minutes
Total: 25 minutes + chilling
600g beef mince
1 small brown onion, finely diced
2 cloves garlic, crushed
2 tsp dried mixed herbs
2 Tbsp barbecue sauce
1 tsp Dijon mustard
1 egg, lightly beaten
½ cup panko breadcrumbs
20g parmesan, finely grated
Sea-salt and freshly ground black pepper, to season
Cooking oil spray
6 slices tasty cheese
6 white sesame seed buns, split
1 Tbsp butter, at room temperature
2 cups shredded iceberg lettuce
2 tomatoes, sliced
12 slices canned beetroot, drained
½ red onion, thinly sliced
½ cup tomato sauce
Put mince, onion, garlic, herbs, barbecue sauce, mustard, egg, breadcrumbs and parmesan in a large bowl. Stir until well combined, then season with salt and pepper. Using your hands, form ½ cup of the mince mixture into 1 patty, about 1.5cm thick. Repeat to make 6 patties. Put on a large plate. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat barbecue hotplate to medium. Spray patties with oil and cook for 10-12 minutes, turning occasionally until just cooked through.
Top each patty with a slice of cheese and cook for a further 1 minute or until cheese begins to melt.
Add buns to hotplate, cut-side down, and cook for 30 seconds or until lightly toasted.
Spread each bun with butter. Arrange lettuce and tomato on bases. Top each with a beef patty, then add beetroot, onion, tomato sauce and roll tops. Serve.