beef burger with a beetroot relish, cheese, onion, pickles and mayo
One of the keys to making great tasting beef burgers is freshly ground mince. If you have a mincer at home or a mincer attachment for a kitchen appliance then you’ll know what I’m talking about.
We have a mincer attachment on our Kenwood Mixer and use the coarse 8mm plate when making burger mince. If you don’t have one source the best mince from your butcher or even better, ask them to grind it up there and then. Try to avoid store bought mince simply for the fact you have no idea what part of the animal the mince has come from and what the fat ratio is. Plus it usually tastes rubbish.
The sweetness of the beetroot relish works to cut through the savoury flavour of the beef. The first time you use the relish err on the conservative side. As with all condiments in a burger whether it be ketchup, mustard or barbecue sauce you don’t want to overpower the burger patty. The patty is the key ingredient, everything else is complimentary.
ingredients
- Coarsely minced chuck steak (25% fat)
- Salt or your favourite rub or seasoning
- Beetroot relish
- White onion slices
- Pickles
- Mayo
- Brioche buns
directions
- Roll your patties to the size you want (I usually aim for 175g), handling them as little as possible. Lightly rub with a small amount of olive oil or mayonnaise then season with a generous amount of salt just before cooking. Patties can be cooked in a variety of ways – pan fried, on a griddle, on a gas cooker or for the best result… over charcoal. If you’re cooking direct over a high heat or using the reverse sear method do so until you reach your level of doneness. For us it’s medium (63c/145f).
- Add the cheese to the patty about a minute before taking off the heat.
- Allow the patties to rest whilst you lightly toast the buns.
- Then comes the fun part! Building and eating you burger. Spread the beetroot relish over the bottom bun, add the patty with cheese, top with onion and pickles and finish with the top bun spread with mayo.
Enjoy your beef and beetroot burger!
For a very, very, comprehensive look into the science of burger patties check out Meathead Goldwyn’s article here.
For other burger ideas click here.
