Quickled Beetroot and Blue Cheese Burger
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
A bold flavour combo that stands out on any café menu. This pickled beetroot and blue cheese burger pairs a juicy beef patty with sharp, tangy toppings. Frozen beef patties keep prep quick and service consistent.
INGREDIENTS
- 4 brioche buns halved and toasted
- 1 orange kumara cut into 2cm wedges
- 2 tbsp olive oil
- ½ C sour cream
- 50g blue cheese crumbled
- 2 tbsp mayonnaise
- 2 handfuls baby spinach leaves
- 2 tbsp fresh dill
- 1 green apple thinly cut into matchsticks
- ½ lemon juiced
Quickles
- 1 beetroot peeled and thinly sliced
- 1 red onion thinly sliced
- ½ C bread and butter pickles plus 2 tbsp pickling liquid
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1/3 C water
Calories
881
Carbs
67g
Sugar
31g
Protein
26g
Fat
204g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Preheat the oven to 200°C fan-forced, grease and line a baking tray with baking paper.
- Arrange kumara and patties across baking tray, and drizzle with oil. Bake, turning patties halfway, for 18-20 minutes or until both are cooked through.
- Meanwhile, for the quickles, place everything in a saucepan over high heat. Bring to the boil then cover and cook for 5 minutes or until softened slightly. Remove from heat and stand covered until required.
- Combine sour cream and cheese in a bowl and mix to combine. Divide between bun bottoms. Bake for 4-5 minutes or until cheese sauce is melted and oozing.
- Toss spinach, dill, apple and lemon juice in a bowl.
- To assemble burgers. Top bun bottoms with kumara wedges, patty, quickled beetroot and tossed salad. Spread mayo across bun tops and top to finish.
