BEST BEEF BURGER
15 minutes prep.
25 minutes cooking
- 500 g beef mince
- 50 ml olive oil
- 1 onion, thinly sliced into rings
- 4 soft burger buns, halved and cut-sides toasted
- 2 tomatoes, thickly sliced
- ¼ iceberg lettuce or ½ baby cos lettuce, coarsely shredded
- Tomato sauce, barbecue sauce or mayonnaise, to serve
- 2 tablespoons olive oil
- ½ Spanish onion, finely diced
- 1 garlic clove, finely chopped
- 250 g beetroot (about 2 medium beetroot), peeled and cut into julienne or coarsely grated
- 3 thyme sprigs
- 60 ml (1/4 cup) red wine vinegar
- 1½ tablespoons brown sugar
- To make the beetroot relish, heat the oil in a saucepan over medium-high heat, add the onion and garlic and sauté, stirring occasionally for a minute or two until the onion is tender and translucent.
- Stir in the beetroot and thyme and cook, stirring occasionally, for 2-3 minutes until beginning to soften, then stir in vinegar, sugar and 2 tbsp water, season to taste and simmer for 7-8 minutes until beetroot is just tender and the liquid is evaporated.
- Cool then refrigerate for up to 2 weeks in a sterile jar.
- Divide the mince into four and form each into a loose patty just a little bit bigger than your burger buns. Place on a tray and refrigerate for about 15 minutes.
- Heat half the oil in a frying pan over medium-high heat, add the onion and fry, stirring occasionally, for 7-8 minutes until browned and tender, season to taste and transfer to a bowl.
- Wipe out pan with paper towels and add remaining oil. Season both sides of patties generously with sea salt and freshly ground black pepper and fry, turning once, for 1-2 minutes until browned and not quite cooked through.
- Spread the bun bases with sauce, then top each with a burger patty, onion, a little beetroot relish, tomato and lettuce. If you’re using mayo, spread it on the cut-sides of the burger bun tops, then sandwich and serve.