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These quick and easy to make beef burgers have a mushroom and beetroot surprise blended into the patty, perfect for getting vegetables into tasty dishes. Serve inside a sweet brioche bun for a mouth-watering treat!
INGREDIENTS
For the patties
- 250g closed-cup mushrooms
- 1 large beetroot, cooked
- 400g 5% minced beef
- 3 tbsp chives, chopped
- 1 egg, beaten
- Large handful of breadcrumbs
- Pinch of salt and pepper
For the salad
- 1 red onion, finely sliced
- 2 beef tomatoes
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- Pinch of salt and pepper
To serve
- 4 brioche buns
- Mustard cress or other micro greens
METHOD
- Finely dice the mushrooms and beetroot by hand, or in a food processor, until roughly chopped. Move to a bowl and add the beef, egg, breadcrumbs, chives and seasoning. Mix well and shape into 4 patties. Leave these to chill in the fridge for 1 hour or the freezer for 15 minutes.
- Next, make up the salad. Slice the tomatoes into discs and mix with the red onion. Whisk together the vinegar, mustard and oil with a little pinch of salt and dress the salad. Leave to marinate while you finish the burgers.
- Chargrill, or toast, the brioche buns and set aside.
- Cook each burger on a hot cast-iron griddle pan for about 6 minutes on each side (longer or shorter depending on how you like them cooked) then carefully sear the edges, rolling the patties on their sides gently in the pan.
- Serve the patties in the toasted buns with the tomato and red onion salad.