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Beef Burgers with Beetroot & Carrot Slaw

Ingredients

FOR THE BURGERS

  • 500g (1lb 2oz) lean minced beef
  • 50g (2oz) fresh white breadcrumbs
  • 1 small onion, finely chopped
  • 1 tbsp chopped marjoram
  • 3 tbsp chopped parsley
  • 2 tsp Dijon mustard
  • 1 tbsp sun-dried tomato paste
  • 1 egg yolk
  • 2 tbsp oil, for frying
  • Salt and freshly ground black pepper


FOR THE SLAW

  • 4 tbsp full-fat mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbsp hot horseradish sauce
  • A squeeze of lemon juice
  • 1 tsp sugar
  • 1 large carrot, peeled and coarsely grated
  • 150g (5oz) raw beetroot, peeled and coarsely grated
  • 2 celery sticks, very finely chopped
  • 2 spring onions, chopped
  • 3 tbsp chopped parsley


TO SERVE

  • 6 burger or brioche buns
  • 1 Little Gem lettuce, shredded
  • 2 large beefsteak tomatoes, each cut into 6 slices
  • 6 large sweet dill cucumbers, sliced

Beef Burgers with Beetroot & Carrot Slaw

Nothing nicer than a burger when it is full of flavour and cooked quickly – overcooked they become tough and chewy.

MAKES: 6 burgers
COOK TIME: 6–8 minutes per batch


INSTRUCTIONS

  1. First make the slaw. Measure the mayonnaise, mustard and horseradish sauce into a bowl, add the lemon juice and sugar, season and stir to combine. Tip in the carrot, beetroot, celery, spring onions and parsley and stir until coated in the sauce. Season to taste and add more lemon juice if required. Set aside to allow the flavours to develop.

  2. To make the burgers, place all the ingredients (except the oil) in a large bowl, season and mix with your hands until combined. Shape into six fairly flat burgers – about 1cm (½in) thick and 9cm (3½in) in diameter is ideal (see tip). Chill in the fridge until needed.

  3. Heat the oil in a large frying pan until piping hot, then fry the burgers, in batches, over a high heat for 3–4 minutes on each side until browned and just cooked through.

  4. Meanwhile, slice the buns in half and toast the flat side in a preheated griddle pan, or simply grill or toast the buns on one side. Top the flat side with some lettuce, followed by a slice or two of tomato, the burger and some cucumber slices. Add any sauces or chutney of your choice, then place the other half of each bun on top and serve with the slaw on the side.

TO PREPARE AHEAD: The burgers can be prepared (but not cooked) up to a day ahead.

FREEZE: The burgers freeze well uncooked; place pieces of greaseproof paper between them so they can easily be separated once frozen.

MARY'S CLASSIC TIPS: Wear rubber gloves to stop the beetroot from staining your hands bright pink! And grate on to a plate rather than a chopping board, which is a less absorbent surface and easier to wash.

 

This recipe is taken from: Classic