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Under $25: Beetroot & Rosemary Beef Burgers


beetroot paleo beef burgers recipe

Recipe: Under $25: Beetroot & Rosemary Beef Burgers

To continue with my Under $25 series, I made these gorgeous beetroot and rosemary flavoured beef burgers with a side of fennel and cucumber salad and avocado. It’s an easy and fairly quick meal and will feed about 4 people or 2 with leftovers.

This recipe has been updated with new quantities for 500g of beef, plus a new pic.

Cost breakdown is based on Australian prices, which basically means it will be cheaper anywhere else in the world except for maybe Switzerland: 500g grass fed beef mince  – $7, 1 beetroot – $1, fresh rosemary – $0.50, fennel bulb – $2, avocado – $2-3, cucumbers – $1, 2-3 cups mixed salad leaves – $2, seasonings & oils – $1-2 – total about $20 AUD

Cook’s notes: I used raw beetroot but you could grate pre-cooked beetroot instead, however I think it would make the mixture a little more moist. Grated carrots can also be used, which is especially good if you’re trying to sneak in a bit more veg for your kiddies. And a combination of pork and beef mince can be used as well.


For the beef patties

  • ½ medium brown onion, finely diced
  • 1 tsp ghee or coconut oil
  • 500g beef mince (ground beef 2.2 lbs)
  • 1 medium raw beetroot, peeled and finely grated
  • 2 garlic cloves, grated or finely diced
  • 1 tbsp finely chopped rosemary needles (about 2 sprigs)
  • 1 tsp sea salt
  • 2/3 tsp ground black pepper
  • Ghee or coconut oil for frying

Fennel & cucumber salad

  • 1 large fennel bulb, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 1 tsp lemon zest
  • 1 tbsp sesame seeds
  • 2 tbsp white wine vinegar or Apple Cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp Dijon or wholegrain mustard
  • Pinch of sea salt and black ground pepper
  • 1 avocado sliced, on the side



  1. Sauté onion in ghee or olive oil over medium heat for 2-3 minutes, until translucent.
  2. Combine 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 in large non-stick 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.

Preparation time: 20 minutes

Cooking time: 12 minutes

Yield: 10-12 mini burger patties


  1. Thanks for this lovely recipe. I made them for dinner yesterday after getting the recipe from a friend who made them for me last week. Delicious! I just wanted to share that I fried half the batch, but put the other half on baking paper on a baking sheet in the oven at 200C for about 18 mins and the oven-cooked versions were even better than the fried: juicy and cooked through. Both ways are delicious, though. I was a bit confused about the 500g/ 2.2lbs – which is the correct amount of beef? I used 2.2 and doubled everything else and seemed to work: there was certainly a good, strong garlic taste. Thanks again – genius!

    1. Thanks Annie. Baking the patties is a great idea and a lot less messy. I will try that myself next time.


    2. Could you clarify if the correct amount of beef is 500g, which is 1.1lb, or 1000g, which is 2.2lb. Thank you!

  2. Thank you for the recipe these were absolutely delicious! Although I’ve made them twice now they are quite crumbly. I put an egg in the second lot but still very crumbly! Any suggestions?
    Thank you =]

    1. I would suggest to work the meat with your hands a little more next time, so the mixture really sticks together. Do this before you add the beets. Then massage further the beets. Sometimes people don’t mix the meat long enough so it never gets to that sticky stage.

  3. I loved this recipe (I have pretty much loved every one of your recipes I have ever tried for that matter)

    One little nit pick – 500 gms of beef is 1.1 lbs – a kilo is 2.2 lbs

  4. hey! i just came across your website! this recipe was so yummy! thank you for sharing! my only complaint was i wasn’t sure when the burgers were done cause of the beets but they were so yummy and so so easy to make! even my 4 year old polished off one! thank you!

  5. I made these last week. OMG my husband hates beetroot, so I ‘forgot’ to tell him what was in the meat. He asked why the colour and I told him it must be the blend of spices (he never cooks). After he scoffed the plate and went back for more I finally told him. He couldn’t believe it. Had the Prosciutto wrapped Asparagus and just some steamed spinach. :)
    Great recipe. Will definitely make these again.

  6. I made these today and they tasted dry, why do you think? And they didn’t look as purple as yours.

    I used organic heart smart grass fed beef. I did half the quantity of the above. So 500gms beef and 1 raw beetroot..

    1. Two reasons for dryness:
      1) Heart smart usually means low fat. The fat in the mince is what keeps patties nice and moist. I usually buy normal mince with fat still in. You can also add some olive oil to the mix next time.
      2) Cooking time might have been too long if the patties were smaller size.

      The colour might depend on the size of the beetroot. Mine might have been bigger. But they should definitely come out quite purple/dark pink.

      I hope that helps :)


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