Mary's beef burgers recipe
Beef burgers with beetroot and carrot slaw You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad. 500g/1lb 2oz lean beef mince50g/1¾oz fresh white breadcrumbs2 tsp Dijon mustard1 tbsp sun-dried tomato paste1 small onion, finely chopped1 tbsp chopped fresh marjoram3 tbsp chopped flatleaf parsley1 free-range egg yolk2 tbsp oilsalt and freshly ground black pepper 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 mayonnaise½ lemon, juice onlydash sugar1 tbsp hot horseradish sauce1 large carrot, peeled and coarsely grated150g/5½oz raw beetroot, peeled and grated2 sticks celery, very finely chopped2 spring onions, chopped3 tbsp chopped flatleaf parsley2 tsp Dijon mustardsalt 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 half2 large beefsteak tomatoes, thickly sliced1 Little Gem, leaves separated6 large gherkins, thinly sliced 6 burger or brioche buns, cut in half 2 large beefsteak tomatoes, thickly sliced 1 Little Gem, leaves separated 6 large gherkins, thinly sliced 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. 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 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. 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. 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. 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. Recipe tips The burgers can be made and kept for up to a day ahead. They also freeze well raw. The slaw can be made up to 8 hours ahead.