Burgers with pickled beetroot

AT A GLANCE

  • Serves 4 people

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
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.

Topics:

BEEF, PICKLES, SHALLOTS, PARSLEY, SUMMER, ONIONS, FAST, BEETROOT, MODERN AUSTRALIAN, CHILLIES, CHEESE, MAIN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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