BURGER WITH MARINATED BEETROOT SLICES

These burgers are so tasty and juicy that there is no need for adding any kind of sauce. This is really comfort food. The beetroot combined with the mint, chilli, balsamic vinegar and brown sugar dressing is just delish. It would convert the ones who dislike this amazing and healthy root.

INGREDIENTS

4 medium beetroot (raw or cooked)

1 Tbsp balsamic vinegar

1 Tbsp brown sugar

6 mint leaves, finely sliced

1 large red chilli, seeded and finely chopped

500 g minced pork and veal

1 tsp finely grated fresh ginger

1 Tbsp finely chopped lemongrass

1/2 an onion, finely diced

1 Tbsp soy sauce

2 Tbsp tomato paste

Salt and pepper

1/2 lettuce or salad greens

4 bread rolls, split open (toasted if you prefer)

A handful of coriander leaves

METHOD:

If you are using raw beetroot, put the beets in a saucepan and cover with cold water.

Bring to the boil and cook for 30 minutes or until the beetroot is cooked through.

Drain and allow to cool.

Wearing rubber gloves, rub the skins from the beetroot, then thinly slice them into a bowl.

Keep to one side.

Put the mince, ginger, lemongrass, soy sauce, tomato paste and onion in a large bowl.

Season with sea salt and freshly ground pepper.

Knead the ingredients together with your hands then form it into four large patties.
Cover with plastic wrap and keep in the fridge for about 20 minutes or until ready to be cooked.

In small bowl mix together the vinegar, brown sugar, chilli and mint, stirring until the sugar has dissolved.

Pour the dressing over the beetroot and set to one side.
Heat a BBQ grill or large non-stick frying pan over high heat and sear the patties.
With a spatula press down to flatten them, before reducing the heat by medium and cooking for 5 minutes.
Flip the patties over and continue to cook until the meat is cooked through.

To serve, put the salad greens onto the open bread rolls and top with the burger, beetroot slices and coriander leaves.
Enjoy.

SERVES 4

Comments

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