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Burgers with pickled beetroot

By all means open a tin of your favourite pickled beetroot to make this even faster.

You'll need

600 gm coarsely minced beef 4 burger buns, halved To serve: lettuce leaves and sliced tomatoes   Pickled beet 100 ml each malt vinegar and white wine vinegar 130 gm raw sugar ½ tsp each coriander seeds and white peppercorns Pinch of dried chilli flakes 2 beetroot, peeled and thinly sliced on a mandolin ½ Spanish onion, thinly sliced   Blue cheese and gherkin sauce 1 dill pickle (preferably Polish), finely chopped, plus 1 tbsp dill pickle juice 2 tbsp whole egg mayonnaise 1 tbsp sour cream 20 gm Roquefort or other blue cheese, crumbled 1 tbsp flat-leaf parsley 1 golden shallot, finely diced


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • Meanwhile, for blue cheese and gherkin sauce, combine ingredients in a bowl and season to taste.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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