Beetroot in a burger is a delicious combination, you'll be hooked! Watch Morrisons chef Jon Coates show you how to make it, along with a zingy, crunchy slaw.
Prep in 20
Cook in 15
400g lean minced beef
400g fresh beetroot, peeled and grated
50g fresh wholemeal breadcrumbs
2 tbsp creamed horseradish
1 tbsp sunflower oil
200g carrots, peeled and grated
2 tbsp light mayonnaise
2 tbsp Morrisons NuMe less than 3% crème fraîche
4 seeded bread rolls
1. Place the mince into a mixing bowl. Add half the beetroot and all of the breadcrumbs, horseradish and egg then mix together well. Divide the mixture into 4 and shape into patties.
2. Heat the oil in a large non-stick frying pan and cook the burgers over a medium-low heat for 6-7 minutes per side until cooked through.
3. Meanwhile, mix the grated carrot with the rest of the beetroot, the mayonnaise, crème fraîche and gherkins.
4. Slice the rolls in half horizontally, top the base with watercress, a cooked burger and a mound of the beetroot slaw. Top with the burger lid and serve with the remaining slaw in a separate bowl.
Each serving contains: Energy 2265kJ 540kcal (27%); Fat 22.2g (32%); Saturates 7.4g (37%); Sugars 14.4g (16%); Salt 1.8g (30%)