Beetroot & Rosemary Beef Burgers

🧂 Ingredients

• ½ medium brown onion

  finely diced
• 1 teaspoon ghee

  or coconut oil
• 500 g beef mince

  1.1 lbs.
• 1 medium raw beetroot

  peeled and finely grated
• 2 garlic cloves

  grated or finely diced
• 1 tablespoon finely chopped rosemary

  about 2 sprigs
• 1 teaspoon sea salt
• 2/3 teaspoon ground black pepper
• Ghee or coconut oil for frying
• 1 large fennel bulb

  thinly sliced
• 1 medium cucumber

  thinly sliced
• 1 teaspoon lemon zest
• 1 tablespoon sesame seeds
• 2 tablespoons white wine vinegar

  or Apple Cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon or wholegrain mustard
• Pinch of sea salt and black ground pepper
• 1 avocado

  on the side, sliced (optional)

Instructions

• 1 Over medium heat, sauté the onion in ghee or olive for 2-3 minutes until
  translucent.
• 2 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.
• 3 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.
• 4 While the burgers are cooking prepare the side salad by combining all
  ingredients together.

Nutrition Info