HOW TO PREPARE
Serve it on a toasted, split muffin, with a slice of tomato, a few rocket leaves and a dollop of mayo. If you don’t feel like bread, serve the burger on its own, with a Greek salad and a dollop of yoghurt.
Serves 4. Cooking time is short.
INGREDIENTS
1 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
500g minced beef
1 egg yolk
1 tbsp capers, rinsed and chopped
sea salt and freshly ground black pepper
3 tbsp finely chopped pickled beetroot
1 tbsp pickled beetroot juices
4 English muffins
Recipe continues
METHOD
Heat butter and oil in a fry pan and cook the onion slowly until pale and soft, then cool. Combine the beef, egg yolk, capers, salt and pepper in a bowl, add the onions and mix well. Add the beetroot and juice, and mix well. With wet hands, shape the meat into 4 large, flat burgers (the traditional method) or make 8 smaller, taller patties.
Heat a ridged cast iron grill, oil both the grill and the burgers lightly, and grill them on medium heat for about 5 minutes on either side. Or heat a little olive oil in a fry pan and cook over medium heat until browned. Serve with grilled muffins and a handful of rocket leaves, sliced tomato and a dollop of mayo.
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