Grass Fed Beef and Beetroot Burgers

Cooking beetroot and beef burger patties are not the same as cooking pure meat patties. That isn’t to say it’s difficult — only that it requires a little practice.

A beef burger pattie cooks best on high heat. But the heat that browns and flavours meat can burn and ruin delicate beetroot.

We recommend you cook patties over medium heat for 3-4 minutes on each side. A little surface browning is good, but do watch the beetroot carefully. Splash the surface of your barbecue grill or pan with a little olive oil or ghee to aid in the frying.

Knowing when the burger is done can be tricky and takes practice, as the beets keep the core of the burger red. The best way to differentiate between cooked and uncooked beetroot-infused meat is the brightness of it — cooked meat is dull, and raw meat is bright red.

You can substitute the beef and beet burger patties into any burger recipe you like. These patties will do just fine with your favourite toppings and condiments. Cooked onion, fried eggs, avocado, Worcester sauce, jalapeños, tomato sauce and mustard: everything goes!

Try building your burger with a couple of crisp lettuce leaves instead of bread for a low-carb variation.

WHAT IS THE BEST WAY TO STORE BEETROOT AND BEEF MINCE BURGERS?

You can freeze beet and beef burger patties, either raw or cooked. We recommend individually wrapping each pattie in baking paper or plastic wrap to prevent them from sticking together.

If you are freezing your patties raw so you can cook them later, do remember to bring them up to room temperature before you cook them — this will ensure they cook evenly.