Less beef beet burgers with carrot relish
Makes 10 portions
Serve with carrot burger buns and extra veg or salads
- 100g Onions, finely chopped
- 25ml Vegetable oil
- 1 teaspoon Salt
- 400g QMS Lean beef mince
- 300g Cooked black beans or brown lentils
- 100g Roast beetroot, grated
- 50g Breadcrumbs
- 3 Cloves garlic
- 1 free range egg, beaten
- 1 tablespoon mixed dried herbs (optional)
- 300g grated carrot
- 100g segments of one orange, chopped small, or 60ml orange juice
- 1 small bunch spring onions, finely sliced
- Cook onions with the oil and salt till soft, about 10 minutes, then cool.
- Put everything else into a bowl, or a food mixer bowl fitted with the paddle attachment (you can previously chill the food mixer bowl to stop the raw meat getting warm while it mixes).Mix with your hands (using plastic gloves), or the paddle, till combined. Add extra breadcrumb if the mix feels too wet.
- Form into 90g balls, and flatten slightly to burger shape. (You can use a round cookie cutter, dipped in oil or water to stop sticking, and press the meat into this mould instead if you like).
- Keep burgers covered on trays in the fridge till needed; ideally at least one hour, which will allow the burgers to firm up and hold their shape.
- Brown the burgers on each side in a pan, and finish cooking on a tray in the oven if required. (Or brown trays of burgers at a time under the grill).
- Carrot relish - Mix everything in a bowl, serve on top of the burgers (or on the side, like a coleslaw).
Tips and variations
Using pulses and extra vegetables in burgers means you can invest in better quality, lower fat beef mince, while providing more nutrients for the kids.