Recipe: Beetroot Beef Burger
The earthy tones of beetroot and beef make a very pleasing pair
Australians love a bit of beetroot on their beef burger, British love cheddar and red cabbage slaw is a take on the hot German ‘rotkohl’ (red cabbage) dish. Put all those flavours together with a tongue-smacking mustard-onion-mayo and you have this delicious Beetroot Beef Burger. Adding a pinch of cumin to the beef patty gives it an earthy woody enhanced flavour and pairs nicely with beetroot.
How to make your beef patty nice and juicy
The key to making this beef patty juicy and full of flavour depends on the quality of the beef. Top sirloin steak or boneless chuck steak is a favourite for grinding down, producing pure flavour and allowing enough fat to keep it juicy. However, you will need an electric meat grinder to do this or ask your local butcher to prepare it for you.
Beetroot Beef Burger
Ingredients
- 1 brioche bun
- Butter at room temperature
- 150 gm very good quality ground beef mince
- Sea Salt
- 1 tsp garlic powder
- Pinch of ground cumin
- 1 small cooked beetroot sliced into medium thick pieces
- A handful of shredded red cabbage
- 1 tsp apple cider vinegar
- Pepper
- 1 large pickled cucumber
- Mature cheddar cheese
- Oil for frying
- 1 Tbsp butter for basting
Onion Mustard Mayo
- 60 ml mayonnaise
- 1 Tbsp hot mustard
- 2 Tbsp finely chopped red onion
- 1/4 teaspoon garlic powder
- Couple dashes hot sauce
Instructions
- Combine onion mustard mayo ingredients.
- Mix red cabbage, apple cider vinegar, salt and pepper together.
- In a bowl combine beef mince with salt and garlic powder. Form into a large patty. Be careful not to squash the beef too tightly together otherwise it will become tough and dry during cooking.
- Fry beef patty over medium heat until crispy brown, then flip burger patty and add butter to the pan. Baste patty with the butter continuously for 1 minute. Sprinkle with salt then layer cheese slice on top. Cover frying pan with a lid or aluminum foil, turn to a lower heat and let it melt the cheese for 1 – 2 minutes.
- In the meantime toast brioche bun lightly. Brush insides with butter.
- To build the burger, first layer red cabbage, then pickles, followed by beef cheese patty, sliced beetroot and lots of onion-mustard-mayo.
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