Olive oil spray
500g regular beef mince
2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 small onion, finely chopped
100g sliced button mushrooms
100g diced bacon
¾ cup grated Tasty cheese
2 tablespoons American mustard
½ small iceberg lettuce, thinly sliced
2 tomatoes, sliced
225g can sliced beetroot, drained
½ cup bread and butter pickles
½ cup burger sauce, to serve
Spray four non-stick pie tins (base measures 8cm and top measures 11cm) with oil.
To make burger bowls, combine mince, garlic and sauce in a large bowl. Season with salt and pepper. Mix well. Divide into four portions.
Press each portion over the base and up sides of prepared tins, pressing mixture 5mm above rims.
Combine onion with mushrooms, bacon, cheese and mustard in a medium bowl. Divide among mince bowls. Press down gently. Spray with oil. Place tins on an oven tray.
Cook in a hot oven (200C) for 25 minutes, or until mince is cooked. Remove. Stand in tins for 5 minutes.
Divide lettuce, tomatoes and beetroot among plates. Top with burger bowls, pickles and sauce.