Ingredients
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
Method
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Spray four non-stick pie tins (base measures 8cm and top measures 11cm) with oil.
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To make burger bowls, combine mince, garlic and sauce in a large bowl. Season with salt and pepper. Mix well. Divide into four portions.
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Press each portion over the base and up sides of prepared tins, pressing mixture 5mm above rims.
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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.
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Cook in a hot oven (200C) for 25 minutes, or until mince is cooked. Remove. Stand in tins for 5 minutes.
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Divide lettuce, tomatoes and beetroot among plates. Top with burger bowls, pickles and sauce.
