An easy and healthy burger for a ‘fast food’ lunch or dinner. Made delicious with the sweetness and crunch of the pickled beetroot.
Make the pickle and sauce in the morning and leave your afternoon free for outside play…….. jumping in muddy puddles, buidling sandcastles or running on the grass. All you have to do is turn the BBQ on and throw the kids in the bath after dinner!
beef burgers with pickled beetroot
500g beef mince
1 clove garlic, minced
½ onion, chopped really finely
1 egg, whisked
100g cream cheese
100g greek yoghurt
2 beetroots, peeled and sliced on mandolin
100ml malt vinegar
100ml white wine vinegar
130g raw sugar
½ tsp coriander seeds
½ tsp white peppercorns
Roughly chop together the fetta and cream cheese into a bowl. Use a whisk to whisk together along with the yoghurt, lifting as you whisk to help incorporate lots of air. Don’t use a food processor as it may cause the yoghurt to collapse. Refrigerate until needed.
In a saucepan over med-high heat place; vinegars, sugar, spices and 100ml water. Bring to a simmer, stirring as the sugar dissolves. Pour over beetroot in a bowl and stir slightly to separate layers of beetroot. Then place over a bowl of ice and then fridge to cool and pickle until required.
Combine beef mince, garlic, onion and egg and shape into 6 patties. Grill on a BBQ or in a pan on high heat, for 3 minutes on each side.
Assemble burgers with layers of lettuce, avocado, beef pattie, beetroot and whipped fetta and serve with baked sweet potato chips!