Juicy beef hamburger patty in an organic burger bun assembled with beetroot slaw, grilled tomatoes, caramelised onions and crispy cos lettuce leaves.
Serves 4 - 25 mins
- 1 brown onion
- 3 tomatoes
- 1 beetroot
- 2 carrots
- 1 celery stick
- 1 baby cos lettuce
- 6 burger buns
- 6 beef hamburgers
From your pantry:
Oil, salt, pepper, mayonnaise (or natural yoghurt), red wine vinegar, dijon mustard
Slice onion, add to pan with 1 tbsp butter and 1 tbsp oil. Cook for 5 minutes over medium-high heat. Slice top and bottom off tomatoes, halve into 2 thick slices then add to pan and cook for 3-4 minutes on each side, or until charred. Remove to a plate and reserve pan.
Grate beetroot and carrots, thinly slice celery. Toss in a bowl with 2 tbsp mayonnaise, 1/2 tbsp red wine vinegar, 1 tsp dijon mustard, salt and pepper. Set aside.
Rinse and tear lettuce leaves. Toast the buns in a large dry pan (optional).
Reheat pan over medium-high heat, rub burger patties with 1/2 tbsp oil and cook in batches for 2-3 minutes on each side, or until cooked through. Alternatively cook on the bbq.
Assemble burgers at the table with toasted buns, lettuce leaves, beetroot slaw, beef patty, tomato and onions.