Burger with Beetroot & Onions

Beetroot Burger

© Constantin Fischer

Beetroot Burger

Beetroot Burger

© Constantin Fischer

Ingredients (Serves 4)

8
burger buns

For the meat patties:

Ingredients (Serves 4)

800
g
mixed minced meat (pork and beef)
salt
pepper
peanut oil

For the beetroot:

Ingredients (Serves 4)

1
red beetroot
3
leaves
basil
Maldon sea salt
pepper
olive oil

For the onions:

Ingredients (Serves 4)

2
red onions
1 1/2
teaspoon
honey
white balsamic vinegar
salt
black pepper, freshly ground
sesame oil
olive oil

For the yoghurt sauce:

Ingredients (Serves 4)

250
g
yoghurt
1
teaspoon
honey mustard
tonka bean
1/4
vanilla pod
salt
black pepper, freshly ground
linseed oil
olive oil

Optional:

Ingredients (Serves 4)

a few leaves of red lettuce
  • Put the beetroot in a saucepan with water, bring to the boil and simmer for 45 minutes. Then drain and ease off the skin.
  • Cut into thin slices and place on a plate. Season with salt and pepper and drizzle with a little olive oil.
  • Cut the basil into fine strips and sprinkle over the beetroot. Peel the onions, cut them in half and then slice.
  • Sauté in a pan with a little sesame oil. Add the honey and cook for a couple of minutes.
  • Then deglaze with a dash of vinegar, add salt and pepper and cook gently for another 15 minutes.
  • Add a little white wine if necessary. Once the onions are cooked, place them in a bowl, season again with salt and pepper and mix with olive oil.
  • Put the yoghurt in a bowl with the mustard, the pulp from the vanilla pod, some tonka bean grindings, salt, pepper, a few drops of linseed oil and the olive oil and mix well.
  • Prepare the lettuce – ideally the inner leaves of the head – wash well and pat dry.
  • Put the mince in a bowl, add salt and pepper and mix well. Then shape the minced meat into equal sized burgers – you can press firmly with your hands or use a ring.
  • Preheat the oven to 150°C. Sear the burgers briefly on both sides in a very hot grill pan and then place them on a baking tray.
  • Finish cooking in the oven. Split the rolls in half and toast briefly in the still-hot grill pan.
  • Arrange the burger on a flat plate and serve with the yoghurt sauce. 

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