Fast Recipes

Burgers with pickled beetroot

Lisa Featherby recipe for fast burgers with pickled beetroot.

By Lisa Featherby
  • Serves 4
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Burgers with pickled beetroot
By all means open a tin of your favourite pickled beetroot to make this even faster.


  • 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


  • 1
    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.
  • 2
    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).
  • 3
    Meanwhile, for blue cheese and gherkin sauce, combine ingredients in a bowl and season to taste.
  • 4
    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.