Beef burgers with beetroot and carrot slaw
You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad.
Ingredients
For the burgers
- 500g/1lb 2oz lean beef mince
- 50g/1¾oz fresh white breadcrumbs
- 2 tsp Dijon mustard
- 1 tbsp sun-dried tomato paste
- 1 small onion, finely chopped
- 1 tbsp chopped fresh marjoram
- 3 tbsp chopped flatleaf parsley
- 1 free-range egg yolk
- 2 tbsp oil
- salt and freshly ground black pepper
For the beetroot and carrot slaw
- 4 tbsp full-fat mayonnaise
- ½ lemon, juice only
- dash sugar
- 1 tbsp hot horseradish sauce
- 1 large carrot, peeled and coarsely grated
- 150g/5½oz raw beetroot, peeled and grated
- 2 sticks celery, very finely chopped
- 2 spring onions, chopped
- 3 tbsp chopped flatleaf parsley
- 2 tsp Dijon mustard
- salt and freshly ground black pepper
To serve
Method
To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.
To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.
Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through.
Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side.
Recipe Tips
The burgers can be made and kept for up to a day ahead. They also freeze well raw. The slaw can be made up to 8 hours ahead.
