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Beef Burgers With Beetroot Relish

Posted: February 6, 2009 at 3:53 pm

Serves 4
Ingredients

• 600g good quality lean beef mince
• 1 tsp smoked paprika
• Pinch of cayenne pepper
• Sea salt and freshly ground black pepper
• Dash of Tabasco
• Dash of Worcestershire sauce
• 4 tbsp ketchup
• 4 x tomatoes, thinly sliced
• Splash of balsamic vinegar
• 4 iceberg lettuce leaves, trimmed to neaten
• 4 x whole wheat burger buns, toasted

For the beetroot relish:

• 250g cooked beetroot in natural juices, drained
• 3 tbsp capers, rinsed and drained
• Handful of flat leaf parsley, roughly chopped
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil

For the oven roasted potato wedges:

• 2 large washed baking potatoes
• Olive oil
• Freshly ground sea salt and black pepper
• Tabasco sauce
• Dried chilli flakes
• 1 tsp cayenne pepper

Method: How to make beef burgers with beetroot relish and potato

1.Preheat the oven to 200˚C/Gas 6.

2.Put the beef mince into a large bowl and season, add the smoked paprika, cayenne, a dash each of Tabasco and Worcestershire sauce and finally 3-4 tbsp ketchup. Mix well with your hands then shape into 4 neat patties. Place on a plate or tray, cover with cling film and chill for at least 30 minutes to set the shape.

3.Cut the potatoes into wedges approximately 2cm wide. Par boil them in salted water then place in a bowl and season with olive oil, chilli flakes, cayenne pepper and a dash of Tabasco, toss to coat. Season a large baking tray with salt, pepper and oil, tip the wedges onto the tray and place in the oven. Bake for 10 minutes or until golden brown. Drain the wedges on kitchen paper.

4.Make the beetroot relish in the meantime. Roughly chop the beetroot and place in a food processor along with the capers, parsley, balsamic vinegar and olive oil. Pulse until the mixture is roughly chopped – you don’t want to purée the beetroot. Season to taste and transfer to a bowl.

5.Heat a little olive oil in a non-stick frying pan. Pan-fry allowing 3–4 minutes on each side for medium burgers. Remove to a warm plate and leave to rest for a few minutes.

6.Serve the burgers in the bun with the tomato and lettuce and the beetroot relish, divide the wedges on the side and serve immediately.