Beef and beetroot burger with sweet potato fries

Beef and beetroot burger with sweet potato fries is a tasty twist on a classic dish. This dish has a positive effect on lowering blood pressure from the tyrosine in the beef, nitrates in the beetroot and vitamin C from the sweet potatoes. The brussel sprouts chiffonade on the side is a beautiful accompaniment to give this dish a delicious edge.

Recipe by Emma Sloan
Serves - 4
Prep. Time - 20 minutes
Cooking Time - 30 minutes
DF

Ingredients

  • 500g 5% fat beef mince
  • 1 head broccoli, cut into florets
  • 2 pre-cooked beetroot, shredded in a food processor
  • 1 tsp chilli flakes
  • 4 sweet potatoes, skin on, cut into fries
  • 90g brussels sprouts, shredded in a food processor
  • 2 onions, white or red, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 egg
  • 2 tbsp sourdough breadcrumbs
  • sea salt and pepper
  • extra virgin olive oil

Method

  • Preheat the oven to 200°C (180°C fan) and turn on the grill. Place a sheet of greaseproof paper on the grill rack.
  • Place sweet potato fries in a pot of water and par-boil for 7 minutes then drain.
  • While potatoes are parboiling, place broccoli in a steamer basket and set the timer for 30 minutes.
  • Place the fries on a baking tray lined with greaseproof paper, brush a little oil on to the fries and season with sea salt and pepper. Place in the oven for 25 minutes.
  • In a large mixing bowl, place half of the onions, half of the garlic, beef, most of the beetroot (keeping some aside) egg, chilli flakes and breadcrumbs. Season with a little sea salt and pepper and mix really well with your hands (you may want to wear disposable gloves).
  • Shape the mixture into 4 equal patties or use a burger press and set aside.
  • Place burgers under the grill and cook for 9 minutes.
  • Flip the burgers and cook for a further 9 minutes. Heat a little olive oil in a frying over a medium heat, then add the rest of the garlic and onion.
  • Cook until the onion has softened then add in the shredded brussels sprouts. Season with salt.
  • Once the sprouts (the chiffonade) have cooked through, set aside.
  • Once everything is ready, serve everything on to plates and add the rest of the shredded beetroot on to the top of the burgers.