Cattle of Choice for Lifestyle and Performance

‘Chinese’ Hamburgers

'Chinese' Hamburgers

'Chinese' Hamburgers


  • 500 g (1 Ib.) minced steak
  • 1 large onion
  • salt, pepper
  • 2 tablespoons tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 470 g (15 oz.) can pineapple slices
  • 4 bread rolls
  • lettuce
  • 2 tablespoons oil
  • 1/3 cup fruit chutney
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon vinegar
  • 1 tablespoon dry sherry


  1. Place meat, peeled and finely-chopped onion, tomato sauce, worcestershire sauce, salt and pepper in bowl; mix well. Divide meat into 4 equal portions, form into round patty shapes.
  2. Place prepared Chinese Sauce into shallow dish, add patties, spoon sauce over. Allow to stand several hours or overnight in refrigerator.
  3. Heat oil in pan, add meat patties, fry gently on both sides until golden brown and cooked through. Brush frequently with the sauce while cooking.
  4. Cut bread rolls in half, butter. Place a lettuce leaf on each half, top with drained pineapple slice, then cooked meat patties; spoon over a little of the Chinese Sauce.
  6. Sieve fruit chutney into bowl, add remaining ingredients; mix well.

Taken from an early 1980s Women's Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.