The English crumpet meets the Aussie burger - beef, beetroot and a runny fried egg.


  • 1 1/2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 500g beef mince
  • 4 eggs
  • 8 Golden Crumpets, toasted
  • 4 baby cos lettuce leaves, torn
  • 1 tomato, thinly sliced
  • 100g cooked beetroot, thinly sliced
  • Tomato sauce, to serve


  1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until well browned. Season and set aside.
  2. Meanwhile, divide the mince into 4 portions and shape each portion into a patty the same width as the crumpets.
  3. Cook the patties in the same pan over medium-high heat for 2 minutes each side or until browned. Season. Reduce heat to medium and cook for a further 4 minutes or until cooked through. Set aside loosely covered with foil.
  4. Meanwhile, heat remaining 2 teaspoons of oil in a large frying pan over medium-high heat. Crack 4 eggs into the pan and cook for 3 minutes or until the whites are set.
  5. Divide 4 crumpets between 4 plates. Top with lettuce, tomato, beetroot, patties, onion and egg. Drizzle a little tomato sauce if you like and finish with remaining crumpets. Use a small toothpick to hold each burger in place.