Beef and Beetroot Burger with Buttermilk Slaw serves six

25-30 mins to prepare and 6-8 mins to cook, plus 1 hr chilling time / 558 calories per serving

Give your burgers a makeover with the addition of earthy beetroot and spicy horseradish. Served in toasted rolls and topped with a crunchy buttermilk slaw, these beef and beet burgers are sure to be a crowd pleaser.


For the burgers

  • 170g (6oz) raw beetroot, grated
  • 750g (1 1/2lb) Tesco NI steak mince
  • 30g (1oz) TS Foods breadcrumbs
  • 1 tbsp creamed horseradish
  • 1 medium Skea egg, beaten
  • olive oil, for brushing
  • 4 Ormo rolls, halved and toasted
  • 1 large ripe avocado, sliced
  • sweet chilli sauce, to serve (optional)
  • 4 Dromona mature cheddar slices (optional)

For the slaw

  • 50g (2oz) light mayonnaise
  • 175ml (6fl oz) Dale Farm buttermilk
  • 1 tsp cider vinegar
  • pinch cayenne pepper
  • 1/4 tsp dry mustard powder
  • 600g (1lb 3oz) white cabbage, sliced
  • 2 Tesco NI medium carrots, grated
  • 3 Tesco NI spring onions, finely chopped
  • 1 x 31g pack fresh flat-leaf parsley, roughly chopped


For the slaw, combine the mayo, buttermilk, cider vinegar, cayenne pepper, mustard powder and 1/2 tsp salt in a bowl. Add the cabbage, carrotsspring onions and parsley, and toss to coat. Cover and chill for 1 hour.

Combine the beetroot, mince, breadcrumbs, horseradish and egg in a bowl. Mix well. Chill for 15 minutes.

Divide the beef mixture into 6 and shape into patties. Brush with oil and barbecue for 6 minutes on each side, or until cooked through. Serve in the toasted rolls topped with the avocado, slaw and sweet chilli sauce, if you like.