Beef and beetroot burger with buttermilk slaw recipe

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  • Serves 6
  • 25-30 mins to prepare and 6-8 mins to cook, plus 1 hr chilling time
  • 558 calories / serving
  • Freezable
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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. 

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the burgers

  • 170g (6oz) raw beetroot, grated
  • 750g (1 1/2lb) beef steak mince
  • 30g (1oz) fresh breadcrumbs
  • 1 tbsp creamed horseradish
  • 1 medium egg, beaten
  • olive oil, for brushing
  • 4 ciabatta rolls, halved and toasted
  • 1 large ripe avocado, sliced
  • sweet chilli sauce, to serve (optional)
  • For the slaw

  • 50g (2oz) light mayonnaise
  • 175ml (6fl oz) buttermilk
  • 1 tsp cider vinegar
  • pinch cayenne pepper
  • 1/4 tsp dry mustard powder
  • 600g (1lb 3oz) cabbage, sliced
  • 2 medium carrots, grated
  • 3 spring onions, finely chopped
  • 1 x 31g pack fresh flat-leaf parsley, roughly chopped
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  • Energy 2343kj 558kcal 28%
  • Fat 26.7g 38%
  • Saturates 8g 40%
  • Sugars 13.4g 15%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 43g Protein 39.3g Fibre 9.1g

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