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Burger with relish

Gourmet Beef & Beetroot Burgers

Paul Gaylor
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Course Main Course
Cuisine American, British
Servings 4
Calories 690 kcal


For the burgers

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 500 g minced beef ground chuck chilled
  • 2 egg yolks
  • 1 tbsp capers rinsed and chopped
  • sea salt and freshly ground black pepper
  • 3 tbsp pickled beetroot finely chopped (or 3 tbsp Beetroot Relish)
  • 1 tbsp pickled beetroot juice omit if using relish
  • 2 tsp vegetable oil for brushing and frying.

To serve

  • 4 English Muffins
  • 75 g salad leaves
  • 500 grams new potatoes
  • 4 tbsp beetroot relish


  • Heat the butter and oil in a frying pan (skillet).  Cook the onion slowly until pale and soft, then allow to cool
  • Combine the minced beef, egg yolks, capers, sea salt and pepper.
  • Add the onion and mix thoroughly together
  • Add the beetroot and juice (or relish), mix well.
  • With wet hands, shape the mixture into 4 large flat patties (the traditional shape, or 8 smaller taller patties.
  • Heat a chargrill or pan grill, oil it and the patties lightly and cook them on a medium heat for about 5 minutes each side (alternately heat a little oil in a frying pan and cook them that way).
  • Split and toast the muffins, serve the burgers in the toasted muffins with a little salad of tossed green leave or with  a little wilted spinach and boiled new potatoes. I added an extra spoonful of Beetroot Relish on top of the burger.


Serve on English Muffins with a salad of tossed green leaves or wilted spinach, and small boiled new potatoes.


Calories: 690kcalCarbohydrates: 58gProtein: 31gFat: 37gSaturated Fat: 15gCholesterol: 194mgSodium: 566mgPotassium: 1074mgFiber: 5gSugar: 8gVitamin A: 845IUVitamin C: 30mgCalcium: 115mgIron: 5mg