Beef burgers with beetroot relish

    Beef burgers with beetroot relish

    25saves
    40min


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    About this recipe: These home-made burgers are healthily lean and full of flavour. They're served with griddled onions, watercress and a fabulous beetroot relish in mini focaccia – or in brown or white bread rolls or burger buns if you prefer. With chunky oven chips and a mixed leaf salad, you have a great meal.

    Ingredients
    Serves: 4 

    • 2 slices Granary bread, with crusts
    • 4 tbsp dry white wine
    • 450 g (1 lb) lean rump or chuck steak, trimmed of fat and cut into small chunks
    • 5 shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 tsp extra virgin olive oil
    • 2 medium-sized onions, cut into thick slices
    • 4 mini garlic-and-herb or plain focaccia, about 55 g each
    • 50 g (1¾ oz) watercress
    • salt and pepper
    • Beetroot and basil relish
    • 2 cooked beetroot, vacuum-packed (not in vinegar), diced
    • 12 fresh basil leaves, shredded
    • 2 tsp extra virgin olive oil
    • dash of balsamic vinegar

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Break the Granary bread into small pieces and place them in a bowl. Pour over the wine and set aside.
    2. Mince the beef in a mincer or food processor. (If using a food processor, take care not to grind too fine.) Add the bread and mince or pulse for 30 seconds, then turn the mixture into a bowl. Add the shallots and garlic and season with salt and pepper to taste. Form into 4 burger shapes and chill until ready to cook.
    3. To make the relish, put the diced beetroot and shredded basil in a bowl, sprinkle over the oil and balsamic vinegar, and season with salt and pepper to taste. Mix gently, then cover and chill until ready to serve.
    4. Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Brush with a little of the olive oil, then add the sliced onions and cook for 6–8 minutes or until softened and lightly charred on both sides. Remove them from the pan and keep hot.
    5. Brush the pan with a little more olive oil. Split the focaccia in half, then lightly toast the cut sides in the pan. Remove the bread to a plate. Brush the pan with oil again, then put in the burgers and cook over a moderately high heat for 3–4 minutes. Using a fish slice or spatula, carefully turn each burger over. Cook the second side for 3–4 minutes. Return the onions to the pan and cook with the burgers for a few more minutes to reheat.
    6. Arrange a piece of focaccia, toasted side up, on each plate. Top with a burger and add some onions, beetroot relish and watercress. Cover with the remaining pieces of focaccia, toasted side down. Serve immediately.

    Some more ideas

    If you don't have a machine to mince the beef, you can buy rump or chuck steak and ask the butcher to mince it for you. Or chop the meat yourself using 2 chef's knives. The result will be coarser than mince made in a machine. * Super-chunky oven chips are a great healthy alternative to deep-fried chips. Preheat the oven to 240°C (475°F, gas mark 9) and heat a roasting tin in the oven. Cut 4 scrubbed baking potatoes (with the skin) into big wedges and place them in a polythene bag. Add 1–2 tbsp sunflower oil or olive oil, 1–2 tsp dried parsley and seasoning to taste, then shake the bag to coat the potatoes. Tip them into the hot roasting tin and bake for 45–50 minutes, turning once or twice, until they are crisp and well browned on all sides. Serve immediately.

    Plus points

    Commercial burgers contain around 21% fat. This home-made burger contains only 11% fat and it is high in monounsaturates, the healthy kind of fat linked with the prevention of coronary heart disease. * There are lots of onions in this dish, plus shallots and garlic. These are all alliums, members of the lily family, which contain a phytochemical called allicin. Allicin is believed to help lower blood cholesterol levels and stimulate the immune system.

    Each serving provides

    B1, B6, B12, E, niacin, zinc * B2, folate * A

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