Beef Burgers With Beetroot And Carrot Slaw Recipes
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.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 25
Steps:
- 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.
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
BEET AND CARROT QUICK SLAW
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.
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- PREHEAT oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
- Slice potatoes lengthways into 1.5cm rounds, then into 1.5–2cm-thick chips. Toss with a drizzle of oil on first prepared tray and season with salt. Bake for 25–30 minutes until golden. Turn once during cooking.
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