By all means open a tin of your favourite pickled beetroot to
make this even faster.
600 gmcoarsely minced beef 4burger buns, halvedTo serve:lettuce leaves and sliced tomatoesPickled beet100 ml eachmalt vinegar and white wine vinegar130 gmraw sugar½ tsp eachcoriander seeds and white peppercornsPinchof dried chilli flakes2beetroot, peeled and thinly sliced on a mandolin½Spanish onion, thinly slicedBlue cheese and gherkin sauce1dill pickle (preferably Polish), finely chopped, plus 1 tbsp dill pickle juice2 tbspwhole egg mayonnaise1 tbspsour cream20 gmRoquefort or other blue cheese, crumbled1 tbspflat-leaf parsley1golden shallot, finely diced
Heat a barbecue or char-grill pan to high heat. For pickled beet, place vinegars, sugar, spices and 100ml water in a saucepan over medium-high heat and bring to a simmer, stirring to dissolve sugar. Place beetroot and onion in a bowl, pour in hot pickling liquid, stir to separate the layers of beetroot, then place on a bowl of ice for 10 minutes to cool and lightly pickle.
Shape beef into 4 patties about 2cm-thick and grill, turning once, until cooked medium (about 3 minutes each side). Set aside on a warm plate to rest (2 minutes).
Meanwhile, for blue cheese and gherkin sauce, combine ingredients in a bowl and season to taste.
Toast bun halves cut-side down on grill (1 minute), then assemble burgers from the base with lettuce, tomato, beef patty, a good dollop of sauce and beetroot, and serve.