Beef & Beetroot Burgers (with horseradish mayo)
With Laura Faire
Inspired by New Zealanders who love pickled beetroot in their burgers, this extra special treat sneaks the beetroot in with the meat!
Preparation time: 5 minutes
Cooking time: 8-10 minutes
Costs per burger: $1.87
400 g premium beef mince
1/4 cup grated raw beetroot
1/2 small onion finely chopped
1 tablespoon chopped fresh oregano or marjoram
1 egg white (reserve yolk for making mayo)
mineral salt and pepper
2 leaves silverbeet, shredded
pickled beetroot slices
6 wholemeal burger buns
Combine mince, beetroot, onion, herbs, egg white, salt and pepper. Shape mixture into 6 patties.
Preheat an oiled barbeque or frying pan, sprinkle with a little salt. Cook the patties for 4-5 minutes on each side.
Serve in buns with silverbeet, more beetroot if wished and horseradish mayo.
This recipe is great for using up that one left over yolk and can easily be doubled if needed.
1 free-range organic egg yolk
1 teaspoon Dijon mustard
200 ml flavourless oil (Canola, Grapeseed or Sunflower are good)
1 tablespoon prepared horseradish sauce
a dash of cider vinegar
salt and white pepper
Place the egg yolk and Dijon mustard in a small sturdy bowl. Pour the oil in slowly while whisking furiously, pausing every now and then in the pouring to ensure it is emulsifying.
Stir through the horseradish, vinegar, salt and pepper to taste.
(TX: 2 December 2011)