Burgers with Beetroot Relish

This recipe is from a terrific little book called Money Saving Meals by Philippa Sandal & Diane Temple (Hachette), the theme of which is “shop smart, cook smart, eat well and save money.” As the authors point out, homemade burgers are tastier, healthier and cheaper than take-away varieties.  This is a truly Australian burger with beetroot which is made into a relish so that it doesn’t slide out of the bun and onto your lap as you take a bite!

Inroduction

About this Recipe

By: Sheridan Rogers

This recipe is from a terrific little book called Money Saving Meals by Philippa Sandal & Diane Temple (Hachette), the theme of which is “shop smart, cook smart, eat well and save money.” As the authors point out, homemade burgers are tastier, healthier and cheaper than take-away varieties.  This is a truly Australian burger with beetroot which is made into a relish so that it doesn’t slide out of the bun and onto your lap as you take a bite!

Ingredients

  • olive oil 1 -2 tablespoons
  • onion 1, peeled and finely chopped
  • small carrot 1, peeled and grated
  • small zucchini 1, peeled and grated
  • Moroccan spice mix 2 teaspoons
  • beef mince 350g, good quality
  • tomato sauce 2 tablespoons
  • dried breadcrumbs 1/4 cup
  • chopped parsley 2 tablespoons
  • wholemeal or multigrain rolls 4, toasted
Beetroot Relish
  • sliced beetroot 225g, can, drained
  • low fat natural yoghurt 1/4 cup
  • parsley chopped, 1 tablespoon
Fillings
  • mixed baby salad leaves 50g
  • Lebanese cucumber 1, washed and sliced
  • small tomatoes 2, sliced

Heat 2 teaspoons of the oil in a frying pan over medium heat and cook the onion for 3 – 4 minutes or until soft.  Add the carrot, zucchini and spice mix and cook for one minute, stirring to combine. Place this mix in a large heatproof bowl and add the mince, tomato sauce, breadcrumbs and parsley.  Mix well to combine. Form into 8 patties, about 6cm – 7cm diameter. Wipe the frying pan with a paper towel and reheat with 1 tablespoon of the oil.  When the oil sizzles, cook half the patties for 4 – 5 minutes on each side over lo-medium heat, until cooked through.  Drain on paper towel. Repeat with remaining patties using more oil if necessary. While patties are cooking, make the Beetroot Relish: Puree the beetroot with the yoghurt in a small food processor or blender and then stir in the parsley. Make up each burger with a toasted roll, a meat patty, a dollop of relish and a mixture of the fillings.