Beef and beet burgers

Beef and beetroot burgers recipe

  • serves 4
  • A little effort

Apero restaurant's ‘unbeetable burger’ is a delicious mash-up by beet-loving head chef Chris Golding – he even has a beetroot tattoo. Here’s our homage to a great combination.

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Ingredients

  • beef mince 500g
  • red onion 1 small, very finely chopped
  • Worcestershire sauce 1 tbsp
  • egg yolk 1
  • cooked beetroot 3
  • creamed horseradish 2 tbsp
  • mayonnaise 3 tbsp
  • English mustard powder 1 tsp
  • rapeseed oil 1 tbsp
  • burger buns 4, split
  • watercress 2 handfuls 

Method

  • Step 1

    Put the beef mince, onion,Worcester sauce and egg yolk into a big mixing bowl with plenty of freshly ground black pepper and some salt. Coarsely grate in one of the beetroot and mix well with your hands (wear gloves to stop staining). Shape into 4 fat patties and chill until ready to cook.

  • Step 2

    Mix the creamed horseradish and mayonnaise with the mustard powder. Heat a frying pan (preferably non-stick) with the oil, add the burgers and fry for 5-6 minutes on each side, or until cooked to your liking.

  • Step 3

    Warm the buns in the oven (or toast them) and slice the two remaining beetroot. Stuff each bun with a beefburger, some sliced beetroot, watercress and a dollop of horseradish mayo.

Nutritional Information

  • Kcals 597
  • Fat 39.3g
  • Saturates 13.4g
  • Carbs 28.8g
  • Fibre 2.5g
  • Protein 30.8g
  • Salt 1.3g
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