“LET’S CURE CANCER AUSTRALIA!”

Burgers With Pickled Beetroot

Recipe Information

Cooking time: 25 minutes

Feeds 4 people

Ingredients

  • 600 g coarsely minced beef
  • 4 burger buns, halved

Pickled beet

  • 100 ml each malt vinegar and white wine vinegar
  • 130 g raw sugar
  • 1/2 tsp each coriander seeds and white peppercorns
  • pinch of dried chilli flakes
  • 2 beetroot, peeled and thinly sliced on a mandolin
  • 1/2 spanish onion, thinly sliced

Blue Cheese and gherkin sauce

  • 1 dill pickle (preferably Polish), finely chopped, plus 1 tbsp dill pickle juice
  • 2 tbsp whole egg mayonnaise
  • 1 tbsp sour cream
  • 20 g Roquefort or other blue cheese, crumbled
  • 1 tbsp flat-leaf parsley
  • 1 golden shallot, finely diced

Method

1. Heat a barbecue or char-grill pan to high heat. For pickled beet, place vinegars, sugar, spices and 100ml water in a saucepan over medium-high heat and bring to a simmer, stirring to dissolve sugar. Place beetroot and onion in a bowl, pour in hot pickling liquid, stir to separate the layers of beetroot, then place on a bowl of ice for 10 minutes to cool and lightly pickle.

2. Shape beef into 4 patties about 2cm-thick and grill, turning once, until cooked medium (about 3 minutes each side). Set aside on a warm plate to rest (2 minutes).

3. Meanwhile, for blue cheese and gherkin sauce, combine ingredients in a bowl and season to taste.

4. Toast bun halves cut-side down on grill (1 minute), then assemble burgers from the base with lettuce, tomato, beef patty, a good dollop of sauce and beetroot, and serve.

 

Photo Credit: Ben Dearnley

Recipe by Gourmet Traveller

Loading...