Instructions
Step 1: Prepare the burger patties. In a bowl, place the 500g of lean minced steak. Add 1 teaspoon of salt and a generous amount of freshly ground black pepper. Wet your hands. Use your wet hands to mix the seasoning into the meat thoroughly. Divide the mixture into four equal portions. Shape each portion into a flat burger patty. You can freeze these patties at this point for later use.Step 2: Prepare other ingredients. Thinly slice the 100g of cooked beetroot. Carefully split each of the 2 small naan breads in half horizontally.Step 3: Cook the naan and burgers. Heat a griddle pan or barbecue over medium-high heat. Place the split naan breads onto the hot griddle or barbecue. Cook the naan breads for 1 to 2 minutes per side, until they are lightly toasted and have grill marks. Remove the toasted naan breads and set them aside. Add the burger patties to the same hot griddle or barbecue. Cook the burgers for 2 to 3 minutes on one side. Flip the burgers over. Cook the other side for an additional 2 to 3 minutes, or until cooked to your desired doneness.Step 4: Assemble and serve the burgers. Place one half of a toasted naan bread on each of four serving plates. Divide the 50g of rocket evenly and place a small pile on top of each naan half. Place one cooked burger patty on top of the rocket on each naan. Arrange a few slices of beetroot on top of each burger. Add one dollop (about 1 tablespoon) of the soured cream and chive dip to each burger. Season with a pinch of salt and freshly ground black pepper to taste. Serve immediately. Suggested sides are a large green salad and chips.