Guy Fieri's Boomerang Burger

A perennial favorite at Guy's Burger Joint, the Boomerang Burger is an off-the-menu 'secret' Aussie inspired burger created by the well-known Food Network superstar and undisputed king of classic American cooking, Guy Fieri. That's right...we're giving you the recipe to try it for yourself while you kick-back at home, complete with tasty beetroot relish and Guy's signature Donkey Sauce. You'll thank us later.

SERVES 1 servings

TOTAL TIME 15 Min

DIFFICULTY 2/5

Burger Ingredients:

140g of minced beef
Salt for seasoning
14g of cheese sauce
2 slices sharp white cheddar
2 slices streaky bacon
10g of thinly sliced white onions
40g of thinly sliced iceberg lettuce
3 thin slices of dill pickles
1 slice of ripe tomato
2 tbsp water
2 tbsp donkey tomato relish aioli aka "Red Donkey"
1 ½ tbsp pickled beetroot chutney
1 soft hamburger bun, split in half
1 1/2 tbsp garlic butter

Pickled Beetroot Chutney Ingredients:

15 medium beetroots, washed and stemmed
2 large sweet onions sliced thick
500mL red wine vinegar
60mL balsamic vinegar
200g light brown sugar
2 tbsp olive oil
4 tbsp salt
3 tbsp yellow mustard seed
1 tbsp black peppercorns
1 tsp fresh ground black pepper
4 bay leaves
4 cloves smashed garlic

Red Donkey Tomato Relish Ingredients:

500g tomatoes
200g sugar
2 tsp red wine vinegar
1 tsp turmeric
¼ tsp salt
¼ tsp fresh ground black pepper

Donkey Sauce Ingredients:

500g prepared mayonnaise
100g roasted garlic, minced
8 dashes worcestershire sauce
2 tsp yellow mustard
½ tsp salt
½ tsp fresh ground black pepper

How to make the Burger:

Form the ground beef into a tight ball, season hamburger ball all over with salt. Sprinkle a little oil on to the grill. Place hamburger ball on flat top and flatten with a flat spatula, flatten to approx. 1 cm.
Cook for 1 1/2 minutes to develop a crust on the first side. Flip over (to a new space on griddle) and cook for 1 more minute on the second side to develop a crust on that side. Once blood floats to the top add cheese sauce to the top of the hamburger and top with the slices of cheddar cheese. Place a dome lid over the top of the burger and the water on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. Cook for 3 minutes. Remove dome and the cheese should be completely melted.
Place cooked/crisped bacon slices on top.
Brush inside of bun halves with garlic butter and toast on the flat-top for 3-4 seconds until golden and crisp. Flip and toast for 3-4 seconds so the outsides are also lightly toasted.
To assemble. Smear Red Donkey relish on cut-side of both bun halves, layer base with pickle slices, onion and hamburger patty. Top with tomato, a spoonful of beetroot chutney, shredded lettuce then place the top half of the bun on top.

How to make the Pickled Beetroot Chutney:

Preheat the oven to 175 degrees celsius. Preheat grill to medium-high.
Place the beetroots on a large piece of aluminium foil. Drizzle with olive oil, sprinkle with 1 tablespoon salt and ground pepper, and add 2 tablespoons water to the bottom of the foil. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beetroots are easily pierced with a knife, about 45 to 50 minutes.
Remove the beetroots from the pouch, and set aside to cool. With a paper towel rub the skins from the beetroots, dice the beetroots into 7 mm cubes. Place the onions on the grill, cook until brown and charred, about 4 minutes on each side, remove from the grill and dice into 7 mm pieces, and set aside. Wrap the peppercorns, bay leaves, cloves of garlic in cheesecloth to form a sachet.
In a medium sauce pan over medium-high heat, add the vinegars, sugar, salt, mustard seed and sachet, bring to a boil and reduce to low heat. Simmer until the mustard seeds are tender and the vinegar has reduced by half, about 25 minutes, add the beetroots and onions, mix well to combine. Cook the beetroots until the remaining liquid has thickened, about 8 to 10 minutes, remove from the heat and pour onto a ½ sheet tray to cool.
Place the beetroot chutney into a container, cover and refrigerate overnight. Drain and serve.

How to make the Red Donkey Tomato Relish:

Bring a medium saucepan of water over high heat to a boil.
With a paring knife, cut out the stems out of each tomato, slice a shallow X in the bottom. Place the tomatoes into the boiling water until their skins loosen, about 45 seconds.
With a slotted spoon remove the tomatoes, and place into a bowl of ice water. Remove the skins from the tomatoes and discard, halve the tomatoes at their equator and squeeze out the seeds and juice, dice the tomatoes into 7 mm pieces.
In a small sauce pan over medium high heat, add the tomatoes, sugar, turmeric, and pepper, bring to a boil and turn down to low heat. Make the Red Donkey Sauce: in a medium mixing bowl combine the donkey sauce with the tomato relish, whisk until smooth, cover and refrigerate.
Stirring often simmer the relish, until thick and relish like consistency, about 13 to 15 minutes, remove from the heat and stir in the vinegar, and set aside to cool.

How to make the Donkey Sauce:

In a small mixing bowl combine the mayonnaise, roasted garlic, Worcestershire sauce, yellow mustard, salt and pepper, mix well until smooth, and set aside.
Make the Red Donkey Sauce: in a medium mixing bowl combine the donkey sauce with the tomato relish, whisk until smooth, cover and refrigerate.

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