Hit enter to search or ESC to close

Bookmark Recipe

Beef Burgers with Bacon, Farmhouse Cheese and Beetroot Relish

The Beetroot Relish is easy to make and goes really well with these burgers. You could however replace it with your own favourite relish.

4 people
20 min
Nutrition per serving
  • kcal
    679kcal
  • protein
    45g
  • iron
    4.6mg
  • carbs
    35g

Ingredients

    • 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

     

    Beetroot Tomato Relish

    • 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

Main

    • 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

     

    Beetroot Tomato Relish

    • 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

Side

  • 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

Method

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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

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.