Beef Burgers with Bacon, Farmhouse Cheese and Beetroot Relish


  • 500g lean minced beef
  • 2 tablesp. olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tablesp. tomato purée
  • 1 tablesp. Worcestershire Sauce
  • 2 tablesp. parsley, chopped
  • A little salt and freshly ground black pepper
  • 400g peeled and grated fresh beetroot
  • 2 tablesp. olive oil
  • 1 large red onion, chopped
  • 3 cloves garlic, crushed
  • 1 medium cooking apple, peeled and grated
  • 300mls red wine
  • 100ml balsamic vinegar
  • 100g sugar
  • A little salt


To Serve

  • Beetroot or Tomato Relish
  • 4 bread rolls, split in half and lightly toasted
  • Salad Leaves
  • 4 thick slices of cheese
  • 4 slices streaky bacon, grilled


Heat a tablespoon of oil in a frying pan. Add in the onion and sauté for a couple of minutes until softened. Remove from the pan and allow to cool.


Place the mince, cooled onion, garlic, tomato purée, Worcestershire Sauce, parsley and seasoning in a bowl, mix well then shape into four burgers. Heat a little oil in a frying pan and cook the burgers for 4-5 minutes on each side until fully cooked. They can also be cooked on the barbecue.


Put a spoonful of relish on the bottom half of each bun. Follow with a handful of salad leaves and a burger then top with a slice of cheese and a slice of streaky bacon.


Beetroot relish: Heat a tablespoon of oil in a saucepan over a medium heat. Add in the onion and garlic and sauté gently for about 5 minutes until softened. Remove from the pan.


Heat a little more oil and then sauté the beetroot for 10 minutes, stirring occasionally. Add back in the onion and garlic mixture along with the remaining ingredients. Simmer gently for 35-40 minutes until it thickens to a jam-like consistency.


Allow to cool then store in a fridge. It will keep for 3-4 weeks.

Serving Suggestions

Serve with a green salad.