Under $25: Beetroot & Rosemary Beef Burgers

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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.

Cost breakdown is based on Australian prices, which basically means it will be cheaper anywhere else in the world except for maybe Switzerland: 1kg grass fed beef mince  - $10, 2 beets – $1-2, 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 $20-22 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.

Ingredients

For the beef patties

  • 1 kg beef mince (ground beef 2.2 lbs)
  • 2 medium raw beetroots (beets), peeled and grated
  • 3 garlic cloves, finely chopped
  • 1 tbsp finely chopped rosemary needles (about 2 sprigs)
  • 1 1/2 tsp sea salt
  • 2/3 tsp ground black pepper
  • 1 tbsp dried oregano
  • ghee or coconut oil for frying

For the sides

  • 1 large fennel bulb, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 2-3 cups mixed salad leaves
  • 1 avocado, sliced (1/4 per serving)
  • 2 tbsp white wine vinegar or Apple Cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pumpkin seed oil (optional but adds a bit of magic)
  • 1/2 tsp Dijon or wholegrain mustard
  • pinch of sea salt and black ground pepper

Instructions

  1. Combine beef patties ingredients in a large mixing bowl and work through with your hands until well incorporated. Roll and mould into small patties.
  2. Heat 1 tsp of ghee in large frying pan until medium hot, Cook patties in batches as to not overcrowd the frying pan. I gave them about 3-4 minutes on each side. Make sure the heat is not too high as the patties as the natural sugars in the beetroot will start caramelising and can burn quickly, forming a black crust on the patties. Set aside for a minute or two before serving.
  3. While the burgers are cooking prepare the side salad by combining all ingredients together. Avocado can be served separately.

Preparation time: 20 minutes

Cooking time: 10 minutes

Yield: 14-15 mini burger patties

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If you like this, check out my Eat Drink Paleo Cookbook for more delicious paleo recipes, introduction to paleo nutrition and philosophy and a handy inventory of foods to focus on and avoid. Available on my website and on Amazon.com.

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5 Comments

  1. Lauren
    Posted November 4, 2013 at 6:55 am | Permalink

    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.

  2. Bel
    Posted September 5, 2013 at 3:34 pm | Permalink

    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..

    • imacri
      Posted September 5, 2013 at 4:43 pm | Permalink

      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 :)

      Irena

  3. Tamara
    Posted August 15, 2013 at 12:28 pm | Permalink

    These look amazing! I was wondering if there’s a way to cook them in the oven instead of frying?

    • imacri
      Posted August 15, 2013 at 12:30 pm | Permalink

      I think you could definitely bake them in the oven. I would say about 20 minutes at 180-190C.

One Trackback

  • By Beet-loaf (Meatloaf) | salixisme on November 22, 2013 at 10:24 pm

    [...] came up with this recipe when I was trying to make some beet and rosemary burgers that I found at this [...]

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