adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef burgers with chilli mayonnaise and beetroot salsa
0 Likes
Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Elevate your sandwich game with this gourmet steak sanga featuring spicy mayo, beet salsa, and Turkish bread.
Ingredients:
  • 500g minced beef
  • 70g (1 cup) fresh breadcrumbs (see note)
  • 1 onion, coarsely grated
  • 1 egg, lightly beaten
  • 2 tsp cumin seeds
  • 1 loaf Turkish bread, quartered, split horizontally
  • 18.20 gm extra virgin olive oil, plus extra, to brush
  • 700g beetroot, trimmed
  • 20.00 ml red wine vinegar
  • 10.00 gm caster sugar
  • 125.00 ml mint leaves, roughly torn
  • 4 long red chillies
  • 1 egg yolk
  • 5.90 gm Dijon mustard
  • 1 clove garlic
  • 2.50 gm smoked paprika
  • 21.00 gm lemon juice
  • 60ml (1/4 cup) vegetable oil
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • Preheat the oven to 200C. Individually wrap the beetroots in foil, place them on a baking tray, and roast for about 1 hour or until they are tender. Once done, take them out of the oven and let them cool.
  • Combine minced beef, breadcrumbs, onion, egg, and cumin seeds in a large bowl. Season generously with salt and freshly ground black pepper, then mix thoroughly using your hands. Form the mixture into 4 patties measuring 12cm each. Refrigerate covered with plastic wrap for 1 hour.
  • For the chilli mayonnaise, heat the barbecue to medium-high. Grill the chillies for 5 minutes until charred. Let them cool in a bowl covered with plastic wrap for 5 minutes, then peel off the skins and discard. Remove the seeds, chop the chillies, and blend them with egg yolk, mustard, garlic, and paprika in a food processor. Gradually add oils until creamy. Season to taste. Makes 3/4 cup.
  • To prevent staining, don gloves. Unwrap beetroot, peel, and finely chop. Combine with vinegar and sugar in a bowl. Stir until sugar dissolves, then season to taste.
  • Grill patties until golden and cooked through, about 4 minutes per side. Place on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Brush the cut side of the bread with a touch more oil. Grill cut-side down until lightly charred, about 1 minute.
  • Mix in fresh mint leaves with the beetroot mixture and gently toss to blend the flavors. Serve by arranging bread bases on plates and spreading them with spicy chili mayonnaise. Top with crisp lettuce leaves and flavorful beef patties, then generously spoon over the vibrant beetroot salsa. Complete the sandwich by crowning it with the bread tops and serve.

Similar Recipes