Beetroot Burgers


Australians love beetroot with their burgers, but this idea is actually from Sweden, where beetroot is added to the meat to give it a sweet tang.


  • 1 onion, peeled
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 500 g minced beef
  • 2 egg yolks
  • 1 tbsp capers, rinsed and chopped
  • sea salt
  • freshly ground black pepper
  • 3 tbsp. pickled beetroot, finely chopped
  • 1 tbsp pickled beetroot juice
  • 4 English muffins


Finely chop the onion. Heat the butter and olive oil in a fry pan and cook the onion slowly until pale and soft, then cool.

Combine the minced beef, egg yolks, capers, sea salt and pepper in a bowl, add the onion and mix together thoroughly. Add the pickled beetroot and juice, and mix well. With wet hands, shape the mixture into 4 large, flat burgers (the traditional method) or make 8 smaller, taller patties.

Heat a ridged cast-iron grill pan, oil it and the burgers lightly, and cook them on a medium heat for about 5 minutes each side. (Alternatively heat a little olive oil in a fry pan and cook the burgers over medium heat until brown on each side.)

Meanwhile, toast the muffins. Serve the burgers in the toasted muffins, with a little salad of green leaves, or with wilted spinach and small boiled potatoes.