Beef and beetroot burger with buttermilk slaw
Give your burgers a makeover with the addition of earthy beetroot and spicy horseradish. Served in toasted rolls and topped with a crunchy buttermilk slaw, these beef and beet burgers are sure to be a crowd pleaser.
- For the slaw, combine the mayo, buttermilk, cider vinegar, cayenne pepper, mustard powder and 1/2 tsp salt in a bowl. Add the cabbage, carrots, spring onions and parsley, and toss to coat. Cover and chill for 1 hour.
- Combine the beetroot, mince, breadcrumbs, horseradish and egg in a bowl. Mix well. Chill for 15 minutes.
- Divide the beef mixture into 6 and shape into patties. Brush with oil and barbecue for 6 minutes on each side, or until cooked through. Serve in the toasted rolls topped with the avocado, slaw and sweet chilli sauce, if you like.
Freezing and defrosting guidelines
Make the raw burger patties, then store between layers of baking paper in a sealed container and freeze for up to three months. Defrost fully in the fridge before cooking.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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