House Made Burger with Berry Beet Jam

Wine match: Dark ale or Shiraz
Serves 4


  • olive oil & cracked pepper
  • 500g good quality beef mince, shaped into 4 burger patties
  • 4 artisan buns, sliced in half & toasted
  • 4 thick cut slices aged Cheddar cheese
  • 8 heaped spoons of warm Berry Beet Jam (see
  • 2 cups washed leaves (spinach, rocket, beetroot leaves)


  1. Heat a large pan and drizzle in some olive oil.
  2. Season patties with cracked pepper and place in pan. Cook for 5 minutes on one side, then turn and cook for a further 5 minutes.
  3. Place a slice of Cheddar onto each pattie to warm through.
  4. Place a spoonful of jam onto the base of each toasted bun, then top with a handful of leaves.
  5. Slide the cooked pattie and Cheddar on top of the leaves then top with remaining jam and toasted bun lid.