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Beetroot Beef & Rosemary Burgers With Fennel Cucumber Salad

Beetroot & Rosemary Beef Burgers

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 10-12 patties 1x
  • Category: Beef, Main

Ingredients

Scale

For beef patties

  • ½ medium brown onion, finely diced
  • 1 teaspoon ghee or coconut oil
  • 500 g / 1.1 lb of beef mince
  • 1 medium raw beetroot, peeled and finely grated
  • 2 garlic cloves, grated or finely diced
  • 1 tablespoon finely chopped rosemary (about 2 sprigs)
  • 1 teaspoon sea salt
  • 2/3 teaspoon ground black pepper
  • Ghee or coconut oil for frying

Fennel & cucumber salad

  • 1 large fennel bulb, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 teaspoon lemon zest
  • 1 tablespoon sesame seeds
  • 2 tablespoons white wine vinegar or Apple Cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon or wholegrain mustard
  • Pinch of sea salt and black ground pepper
  • 1 avocado sliced, on the side (optional)

Instructions

  1. Over medium heat, sauté the onion in ghee or olive for 2-3 minutes, until translucent.
  2. Combine the cooked onion with the rest of the beef  patties ingredients in a large mixing bowl and work through with your hands until well incorporated. Roll and mould into small patties.
  3. Heat 1 teaspoon of ghee or coconut oil in large frying pan until medium hot. Cook patties over medium heat, for 6 minutes on each side. Avoid high heat as the beetroot will caramelise and can easily burn. Set aside for a couple of minutes before serving.
  4. While the burgers are cooking prepare the side salad by combining all ingredients together.

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