Whether you’re throwing them on a barbecue grill or pan-frying in a skillet, these gorgeous beetroot, rosemary and beef burgers offer up a lot of flavour on the budget. Served with a side of fennel and cucumber salad, this becomes a quick and easy meal that is guaranteed to impress.
Over medium heat, sauté the onion in ghee or olive for 2-3 minutes until translucent.
Combine the cooked onion with the rest of the beef patties ingredients in a large mixing bowl and work through with your hands until well incorporated. Roll and mould into small patties.
Heat 1 teaspoon of ghee or coconut oil in large frying pan until medium hot. Cook patties over medium heat, for 6 minutes on each side. Avoid high heat as the beetroot will caramelise and can easily burn. Set aside for a couple of minutes before serving.
While the burgers are cooking prepare the side salad by combining all ingredients together.
Serving: 1 patty | Calories: 232kcal | Carbohydrates: 7g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 297mg | Potassium: 433mg | Fiber: 3g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg
Keywords: Rosemary, Ground Beef Recipes, Dinner Meals, Beetroot Recipes