By Lisa
Nutritional Info(100g)
- Beef mince
- Breadcrumbs
- Dijon mustard
- Tomato
- Onion
- Marjoram
- Parsley
- Egg yolk
- Oil
- Black pepper
- Mayonnaise
- Sugar
- Horseradish sauce
- Carrot
- Beetroot
- Celery
- Spring onions
- Parsley
- Dijon mustard
- Brioche
- Tomatoes
- Gherkins
Ingredients
For the burgers
- 500g/1lb 2oz lean beef mince
- 50g/1¾oz fresh white breadcrumbs
- 2 tsp Dijon mustard
- 1 tbsp sun-dried tomato paste
- 1 small onion, finely chopped
- 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, peeled and coarsely grated
- 150g/5½oz raw beetroot, peeled and grated
- 2 sticks celery, very finely chopped
- 2 spring onions, chopped
- 3 tbsp chopped flatleaf parsley
- 2 tsp Dijon mustard
- salt and freshly ground black pepper
To serve
Method
-
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.
-
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.
-
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.
-
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.
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Beef burgers with beetroot and carrot slaw