We thought it was time to upgrade the classic beef burger. With a sweet caramelised beetroot relish, honey and mustard beef patties and creamy garlic aioli, this humble takeaway staple is all grown up and ready to party!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
burger buns(ContainsGluten, Eggs, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the beetroot.
TIP: Wear gloves when grating the beetroot to prevent stained fingers!
While the fries are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and beetroot and cook until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the warm water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.
While the relish is cooking, combine the egg, garlic, beef mince, fine breadcrumbs, honey and Dijon mustard in a large bowl. Add the salt and a pinch of pepper and mix to combine. Shape the beef mixture into 5 evenly sized patties (roughly the size of your burger buns).
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the beef patties and cook until just cooked through, 4-5 minutes each side.
TIP: You may notice the patties darken slightly during cooking, this is the sugar from the honey caramelising in the pan.
While the beef patties are cooking, place the burger buns directly on the wire rack of the oven and bake until heated through, 4 minutes. While the burger buns are baking, thinly slice the tomato into rounds. Reserve a few cos lettuce leaves for the burgers, then shred the remaining cos lettuce.
Halve the burger buns. Spread a layer of garlic aioli over the bases, then top with the beetroot relish, beef patties, tomato and reserved cos lettuce leaves. Drizzle the shredded cos lettuce with olive oil, season with a pinch of salt and pepper and serve with the burgers and kumara fries.