Beef burgers with beetroot and carrot slaw

Name: Beef burgers with beetroot and carrot slaw
Prep time: 30 min
Cook time: 10 min
Yield: Serves 6
Cuisine: American
Ingredients: 500g/1lb 2oz lean beef mince; 50g/1¾oz fresh white breadcrumbs; 2 tsp Dijon mustard; 1 tbsp sun-dried tomato paste; 1 small onion, finely chopped; 1 tbsp chopped fresh marjoram; 3 tbsp chopped flatleaf parsley; 1 free-range egg yolk; 2 tbsp oil; salt and freshly ground black pepper; 4 tbsp full-fat mayonnaise; ½ lemon, juice only; dash sugar; 1 tbsp hot horseradish sauce; 1 large carrot, peeled and coarsely grated; 150g/5½oz raw beetroot, peeled and grated; 2 sticks celery, very finely chopped; 2 spring onions, chopped; 3 tbsp chopped flatleaf parsley; 2 tsp Dijon mustard; salt and freshly ground black pepper; 6 burger or brioche buns, cut in half; 2 large beefsteak tomatoes, thickly sliced; 1 Little Gem, leaves separated; 6 large gherkins, thinly sliced

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 6
Dietary: Dairy-free Nut-free Pregnancy-friendly

You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad.

By Mary Berry

From Classic Mary Berry

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Ingredients

For the burgers

500g/1lb 2oz lean beef mince
50g/1¾oz fresh white breadcrumbs
2 tsp Dijon mustard
1 tbsp sun-dried tomato paste
1 small onion, finely chopped
1 tbsp chopped fresh marjoram
3 tbsp chopped flatleaf parsley
1 free-range egg yolk
2 tbsp oil
salt and freshly ground black pepper

For the beetroot and carrot slaw

4 tbsp full-fat mayonnaise
½ lemon, juice only
dash sugar
1 tbsp hot horseradish sauce
1 large carrot, peeled and coarsely grated
150g/5½oz raw beetroot, peeled and grated
2 sticks celery, very finely chopped
2 spring onions, chopped
3 tbsp chopped flatleaf parsley
2 tsp Dijon mustard
salt and freshly ground black pepper

To serve

6 burger or brioche buns, cut in half
2 large beefsteak tomatoes, thickly sliced
1 Little Gem, leaves separated
6 large gherkins, thinly sliced

Recipe tips

Method

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.