Aussie 'beetroot relish' Burger

Course Dinner

Cuisine Australian, Worldwide

Keyword Aussie Burger, Beetroot Relish, Mollydooker

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 970kcal

Author AnotherFoodBlogger

Peel & grate beets and slice the onion thinly
Place all ingredients into a large saucepan, bring to the boil and then reduce to a simmer
Cook for approx. 20 minutes until reduced and syrupy
Allow to cool and store in the fridge

Divide the mix into 4 x 150g balls and roll until smooth(ish)
Using a round shape *see tips* larger than the size of your burger buns press the beef mince into it to form the shape of the burger patty
Season and drizzle with oil
Cook on the BBQ @ 200c for 2-3 minutes per side for a nice medium burger
Allow to rest for 2 minutes before serving

Slice the apple & fennel thinly and toss with a handful of the fennel fronds and a squeeze of lemon *see tips*

Toast the burger buns (optional), and place a tbsp of mayo/aioli on the base of the bun
Add a handful of slaw to the base, top with your rested burger patty and a generous spoon of beet relish
Grab a glass of Mollydooker ‘two left feet’ in one hand and your epic burger in the other
Smile!

when cooking burgers I like to use higher meat:fat ratio to make them extra juicy
use a ring mould or lid from a plastic container when shaping the burger – make the patty 1-2cm larger than the bun as it will shrink slightly when cooking
instead of using a mould, you can create a ‘smashburger’, this is where you place the ball of meat directly onto a griddle and use a heavyweight to smash it down. Use a ratio of 70:30 (meat:fat) as when smashing it you will dry it out
adding the lemon juice to the fennel/apple slaw will keep it looking fresher for longer