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Gourmet Beef & Beetroot Burgers
Ingredients
For the burgers
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 500 grams minced beef ground chuck chilled
- 2 egg yolks
- 1 tablespoon capers rinsed and chopped
- sea salt and freshly ground black pepper
- 3 tablespoon pickled beetroot finely chopped (or 3 tbsp Beetroot Relish)
- 1 tablespoon pickled beetroot juice omit if using relish
- 2 teaspoon vegetable oil for brushing and frying.
To serve
- 4 English Muffins
- 75 grams salad leaves
- 500 grams new potatoes
- 4 tablespoon beetroot relish
Instructions
- 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.
Notes
Serve on English Muffins with a salad of tossed green leaves or wilted spinach, and small boiled new potatoes.
Nutrition
Calories: 690kcalCarbohydrates: 58gProtein: 31gFat: 37gSaturated Fat: 15gCholesterol: 194mgSodium: 566mgPotassium: 1074mgFiber: 5gSugar: 8gVitamin A: 845IUVitamin C: 30mgCalcium: 115mgIron: 5mg