Greek beef burger with beetroot relish
- Published: 31 Mar 08
- Updated: 18 Mar 24
This quick burger recipe conjures up flavours of sunny Greece. Use fresh beetroot if you can.
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Serves 4
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Ready in 30 min
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Ingredients
- 500g best-quality beef mince
- 1-2 tbsp Worcestershire sauce
- Small bunch of flatleaf parsley, finely chopped
- 60g feta, cubed
- 50g rocket leaves
- 4 poppy seed rolls, lightly toasted
- 4 tbsp mayonnaise (optional)
(sh) For the beetroot relish
200g cooked beetroot, cubed
3 small pickled onions, finely chopped
2 tbsp green olives, pitted and roughly chopped
1 tbsp chopped fresh mint
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Method
- Mix all the relish ingredients together in a small bowl. Season with salt and pepper and set aside.
- Put the beef mince in a bowl, season and stir in the Worcestershire sauce and parsley. With wet hands, form into 4 burgers, then press a few feta cubes into the centre of each and press the mince back over to reshape, covering the cheese completely. (Cover and chill for up to 12 hours, if you like, or see freezing tip). Preheat the grill to medium.
- Grill the burgers for 3-4 minutes, turning halfway, until cooked through.
- Place some rocket on each roll, top with a burger and some relish. Serve with mayonnaise, if you like.
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- Recipe from April 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 543kcals
- Fat
- 30.7g (9.4g saturated)
- Protein
- 37.2g
- Carbohydrates
- 34.5g (6.8g sugar)
- Salt
- 2.2g
delicious. tips
You can freeze the uncooked burgers for up to 1 month. Thaw and proceed with the recipe from step 3.
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Do you think this recipes for burgers would work with Quorn mince
Hi Robin, unfortunately without any binding agent, such as egg or breadcrumbs, we don’t think it would work with Quorn mince. The natural fat from the beef would keep the burger together in this recipe. You could try our Bloody Mary burgers which might have a better chance of binding. Hope that helps.
I love this recipe because it makes a nice change to a usual burger, the salt in the feta really brings out the flavour – plus the beetroot relish is to die for – although I will use less mint next time!
“I love this recipe because…”I need/want to impress the person I take to Italy at the next BBQ …that is ,if I win? PLEASE!!!