Berry’s Beef Burgers & Beetroot Slaw

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Burgers

650g lean minced beef

50g fresh white breadcrumbs

½ small onion (finely chopped)

2tbsp chopped parsley

1tsp Dijon mustard

1tbsp tomato paste

1 egg yolk

2tbsp olive oil, sea salt & black pepper

Slaw
2tbsp mayonnaise

2tbsp crème fraîche

2tsp Dijon mustard

1tsp horseradish sauce

A squeeze of lemon juice

1tsp sugar

2 carrots (peeled and grated)

200g raw beetroot (peeled and grated - wear rubber gloves)

2 celery sticks (finely chopped)

3 spring onions (finely chopped)

3tbsp parsley & mint (finely chopped)

Sea salt & black pepper

To serve

6 burger or brioche buns

1 little gem lettuce

1 large tomato (thickly slices)

4 large sweet dill cucumbers (sliced)

Sweet chilli jam

Blue cheese or Cheddar cheese

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First make the slaw, place all the ingredients in a large bowl, season and mix well.

To make the burgers, place all the ingredients (except the oil) in a large bowl, season and mix with your hands until combined. Shape into six fairly flat evenly weighted burgers (around 150g each) – chill in the fridge until needed or you can freeze at this stage to cook on another day.

Heat the 2tbsp oil in a large frying pan until piping hot, then fry the burgers, in batches, over a high heat for 3–4 minutes on each side until browned and just cooked through.

Meanwhile, slice the buns in half and toast the flat side in a preheated griddle pan, or simply grill or toast the buns on one side. Top the flat side with some mayonnaise, lettuce, followed by a slice of tomato, the burger and some cheese, sweet chilli jam or cucumber slices. Then place the other half of each bun on top and serve with the slaw on the side if you can’t fit it in the bun!

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Recipe tweaked from Mary Berry