Black Pudding and Beetroot Burger | Angela Casley
Angela Casley is a food stylist and recipe editor of Viva magazine. Angela believes in elegant no-fuss food and this black pudding and beetroot burger recipe is a great example!
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Club Summary
We are taking a trip to New Zealand for this recipe. Angela Casley is a food stylist and recipe editor of Viva magazine. Angela believes in elegant no-fuss food and this burger recipe is a great example!
"We all have our favourite fillings when building a burger, whether it’s an egg, blue cheese or just your favourite home-made dressing. There is no right or wrong filling here."
Recipe Credit:
Recipe
Black Pudding and Beetroot Burger | Angela Casley
Ingredients
- 400g Minced Beef
- 200g Black Pudding, chopped into small pieces
- 200g raw Beetroot, grated
- 1 small Onion, finely chopped
- 2 cloves Garlic, crushed
- 1 Egg, beaten
- A good handful chopped Parsley
- ½ Tsp Ground Cumin
- (Sea) Salt & Freshly Ground Black Pepper to season
Serving options
- Burger buns or Ciabatta
- Bacon, Brie slices, Lettuce, Tomato, Aioli
Method
- Into a large bowl place the mince, black pudding, beetroot, onion, garlic, egg, parsley, cumin, salt and pepper. Combine well, using a fork or hands. Divide the mixture into four even-sized balls. Using damp hands, shape into burger patties, cover and refrigerate until needed.
- Prepare the remaining ingredients to go into your burger.
- Heat a barbecue or frying pan to medium heat and cook the burgers turning once.
- If using, cook the bacon, top the hot patties with the brie to melt it slightly.
To Serve:
Warm the bread, build the burgers to your liking and serve while hot.
Recipe Notes
- Beetroot
Remember to use kitchen gloves when preparing beetroot if you don’t want your hands to get stained purple! Tip: Don't use pickled beetroot, it is too acidic and will spoil the burgers!
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