Beef Burgers with Beetroot & Carrot Slaw
Up your homemade burger game with Mary Berry's recipe for Beef Burgers with Beetroot & Carrot Slaw, as seen on her BBC series, Classic.
From the book
Classic by Mary Berry
Family favourites
Easy entertaining
Stunning bakes
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Introduction
Nothing nicer than a burger when it is full of flavour and cooked quickly – overcooked and they become tough and chewy. The slaw is perfect to go alongside or to serve separately as a salad.
Ingredients
| For the burgers: | |
| 500g (1lb 2oz) | lean minced beef |
| 50g (2oz) | fresh white breadcrumbs |
| 1 | small onion, finely chopped |
| 1 tbsp | chopped marjoram |
| 3 tbsp | chopped parsley |
| 2 tsp | Dijon mustard |
| 1 tbsp | sun-dried tomato paste |
| 1 | egg yolk |
| 2 tbsp | oil (for frying) |
| salt and freshly ground black pepper | |
| For the slaw: | |
| 4 tsbp | full-fat mayonnaise |
| 2 tsp | Dijon mustard |
| 1 tbsp | hot horseradish sauce |
| a squeeze of lemon juice | |
| 1 tsp | sugar |
| 1 | large carrot, peeled and coarsely grated |
| 150g (5oz) | raw beetroot, peeled and coarsely grated (see tip) |
| 2 | celery sticks, very finely chopped |
| 2 | spring onions, chopped |
| 3 tbsp | chopped parsley |
| To serve: | |
| 6 | burger or brioche buns |
| 1 | Little Gem lettuce, shredded |
| 2 | large beefsteak tomatoes, each cut into 6 slices |
| 6 | large sweet dill cucumbers, sliced |
Method
First make the slaw. Measure the mayonnaise, mustard and horseradish sauce into a bowl, add the lemon juice and sugar, season with salt and pepper and stir to combine. Tip in the carrot, beetroot, celery, spring onions and parsley and stir until coated in the sauce. Season with salt and pepper to taste and add more lemon juice if required. Set aside to allow the flavours to develop.
To make the burgers, place all the ingredients (except the oil) in a large bowl, season with salt and pepper and mix well with your hands until combined. Shape into six fairly flat burgers – about 1cm (½in) thick and 9cm (3½in) in diameter is ideal (see tip). Chill in the fridge until needed.
Heat the oil in a large frying pan until piping hot, then fry the burgers, in batches, over a high heat for 3–4 minutes on each side until browned and just cooked through.
Cook time: 6-8 minutes per buger.
Meanwhile, slice the buns in half and toast the flat side in a preheated griddle pan (see tip). Top the flat side with some lettuce, followed by a burger, a slice or two of tomato and some cucumber slices. Add any sauces or chutney of your choice, then place the other half of each bun on top and serve with the slaw on the side.
Prepare ahead: The burgers can be prepared (but not cooked) up to a day ahead.
Freeze: The burgers freeze well uncooked; place pieces of greaseproof paper between them so they can easily be separated once frozen.
Mary’s Classic Tips:
* Wear rubber gloves to stop the beetroot from staining your hands bright pink! And grate on to a plate rather than a chopping board, which is a less absorbent surface and easier to wash.
* Use a straight-sided pastry cutter or chef’s ring to make the burgers a uniform size and thickness for a truly professional finish.
* If you don’t have a griddle pan, simply grill or toast the buns on one side. If you do have one, you could cook the burgers on it first if you’d like those attractive sear marks on them as well as on the buns.
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