Beef Burger with The Lot

P15 minutes C8 minutes S1


  • 150g beef mince (20% fat)
  • 2g fine salt
  • Riviana Canola Oil Spray
  • 1 burger cheese slice
  • 1 Toscano Burger Brioche Bun, split in half
  • 20g mayonnaise or burger sauce
  • 20g shredded lettuce
  • 2 slices tomato
  • 2 slices Riviana Sliced Beetroot
  • 1 slice Riviana Sliced Pineapple
  • 4 slices Riviana Sweet & Hot Chipotle Cucumbers (Pouch Pack)
  • Tomato ketchup or yellow mustard, to drizzle
  • Fries, to serve


  1. Heat a heavy-based frying pan or hot plate over high heat.
  2. Gently combine the beef with salt and a generous amount of freshly ground black pepper, without over-mixing the beef. Form into a patty.
  3. Spray the patty with Riviana Canola Oil Spray and press firmly into the pan or hotplate with a spatula. Use your thumb to leave a slight dent in the centre. Cook for 2 – 3 minutes until a good crust has formed. Flip patty over and press firmly into the pan just once. Cook for a further 2 – 3 minutes or until cooked to your liking. Place the cheese on top and transfer to a plate to rest, covered loosely with foil.
  4. Toast the Toscano Burger Brioche Bun, cut side down, in a hot frying pan or on hotplate for 30 seconds over high heat.
  5. Spread the toasted sides of bun with mayonnaise or burger sauce, top the base with lettuce, tomato, Riviana Sliced Beetroot, Riviana Sliced Pineapple, the cheese-covered patties, Riviana Sweet & Hot Chipotle Cucumbers and extra sauces or mustard if desired.
  6. Close the burger with bun and serve with fries.

Products used