Beef And Beetroot Burgers With Coleslaw |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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“Hamburger Lindström” is a Swedish dish traditionally made with pickled beetroot and served with a fried egg. Here, I've made it with fresh beetroot and serve with toasted bread and coleslaw. Ingredients:
1 beetroot |
1 tbsp capers |
1 tsp dijon mustard |
2 potatoes |
1 egg |
2 tbsp milk |
salt & pepper, to taste |
400 g beef mince |
1 onion, very finely chopped |
coleslaw |
1/4 white cabbage |
1 tsp sugar |
1/4 tsp pepper |
1 tbsp white wine vinegar |
1 carrot, grated |
1/2 tbsp dijon mustard |
250 g greek youghurt |
4 slices bread - multigrain, whole grain etc, not white |
Directions:
1. Heat oven to 175C.
2. Peel and boil the potatoes.
3. Make the coleslaw: Shred the cabbage into a bowl. Add sugar, pepper and vinegar. Mix it all with your hands – squeeze it properly, like you’re trying to mash it, so that it softens. Add grated carrot, mustard and yoghurt and mix. Set aside.
4. Grate the beetroot and the cooled, cooked potato into a bowl, add the rest of the ingredients and mix quickly.
5. Shape the mixture into fairly thin burgers (about 1,5 cm or 1 ).
6. Shallow fry the burgers in a little butter and oil on medium heat until they have a nice colour and transfer to the oven for 15 min.
7. Toast the bread. Add a dollop of the coleslaw on each slice and top with the burger.
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