Gluten free option - replacement is GF bread.
2. 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.
3. Rinse and tear lettuce leaves. Toast the buns in a large dry pan (optional).
4. 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.
5. Assemble burgers at the table with toasted buns, lettuce leaves, beetroot slaw, beef patty, tomato and onions.
Add a slice of cheddar if you like!
Oiling patties rather than the pan reduces the amount of oil used!
Gluten friendly option - replacement is GF bread.
beetroot 1 (200g)
celery 1 stick
baby cos lettuce 1
burger buns 6
beef hamburgers 6-pack
From your pantry:
butter + oil (for cooking), salt, pepper, mayonnaise (or natural yoghurt), red wine vinegar, dijon mustard