Honey Mustard Beef & Salad Burgers

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the beetroot and red onion and cook for 5–6 minutes, or until softened. Add the balsamic vinegar, brown sugar and the warm water (check the ingredients list for the amount) and cook for 4–5 minutes, or until the beetroot is sticky and the red onion softens. Remove from the pan and set aside. Wipe the pan clean with paper towel.

While the relish is cooking, whisk the egg in a large bowl. Add the garlic, beef mince, fine breadcrumbs (use suggested amount), honey and Dijon mustard to the bowl with the egg. Add the salt (use suggested amount) 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).

Heat a drizzle of olive oil in large frying pan over a medium-high heat. Add the beef patties and cook for 4–5 minutes on each side, until just cooked through. TIP: You may notice the patties go slightly dark when cooking, this is the sugar from the honey caramelising in the pan.

While the beef patties are cooking, return the medium frying pan to a medium heat with a drizzle of olive oil. Slice the hamburger buns in half and place, cut-side down, in the pan and toast for 2-3 minutes, or until warm and lightly golden. Thinly slice the tomato. Roughly chop the cos lettuce.