Beetroot Beef Burger
Big Beetroot Beef Burger with mustard-mayo, red cabbage and a brioche bun. Adding a pinch of cumin to the beef patty gives it an earthy woody enhanced flavour and pairs nicely with beetroot.
Servings: 1
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.