One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating … Check This Amazing Recipe: Beef burgers with beetroot and carrot slaw

How to Make Beef burgers with beetroot and carrot slaw

Preparation time:

less than 30 mins

Cooking time:

less than 10 mins

Serves:

Serves 6

Ingredients

For the burgers

• 500g/1lb 2oz lean beef mince
• 50g/1¾oz fresh white breadcrumbs
• 2 tsp Dijon mustard
• 1 tbsp sun-dried tomato
• 1 small onion
• 1 tbsp chopped fresh marjoram
• 3 tbsp chopped flatleaf parsley
• 1 free-range egg yolk
• 2 tbsp oil
• salt and freshly ground black pepper

For the beetroot and carrot slaw

• 4 tbsp full-fat mayonnaise
• ½ lemon, juice only
• dash sugar
• 1 tbsp hot horseradish sauce
• 1 large carrot
• 150g/5½oz raw beetroot
• 2 sticks celery
• 2 spring onions
• 3 tbsp chopped flatleaf parsley
• 2 tsp Dijon mustard
• salt and freshly ground black pepper

To serve

• 6 burger or brioche
• 2 large beefsteak tomatoes
• 1 Little Gem, leaves separated
• 6 large gherkins

Method

1. To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.

2. To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.

3. Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through.

4. Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side.