Asian Mix
Mini beef and beet burgers
Method
- Combine the beef mince, beetroot and shallot in a large bowl and season with black pepper. Divide the mixture into eight mini burgers, then chill in the fridge for 15 minutes.
- Heat a little olive oil in a pan set over a medium heat. Cook the mini burgers in batches for 3 to 4 minutes on each side, making sure the burgers are cooked through.
- Serve in mini wholemeal rolls or pitta bread with cherry tomatoes and cucumber batons on the side.
Prep Time
15
Cook Time
25
Serves
8
Ingredients
- Lean minced beef 450g
- Beetroot (raw, grated) 115g
- Shallots (finely chopped) 1
- Ground black pepper 0.35g
- Olive Oil (for cooking) 1 tbsp
- Wholemeal Bread (mini rolls, or pitta bread, to serve) 8
- Cherry Tomatoes (to serve) 4
- Cucumber (batons, to serve) 2
Nutrition (Per serving)
- Calories 87.2
- Fat 25.4g
- Protein 17.6g
- Carbs 59.1g
- Sugars 8.9g