Beef Lindström beetroot burgers with caramelised onion mayo

Beef Lindström beetroot burgers with caramelised onion mayo

This week's recipe is created by a Finnish foodie, wine lover and travel enthusiast Erja Säkkinen.  With a passion for flavour, and cooking with fresh local produce, Erja's recipes are influenced by colourful and interesting flavour combinations from all over the world. In addition to travelling and developing recipes in the kitchen, Erja is also a food writer, blogger and self-taught food photographer.

"Cooking and eating have always been joyous pleasures of mine. In our house, we spend a lot of time at the dinner table eating and enjoying each others company. Instead of preparing one main meal, I prefer setting up a small tapas or meze style tasting menu as that allows me to try a little bit of everything."

For more delicious recipes like this, or to find more about Erja's food travels, visit her blog Andalusian Auringossa


 Servings: 6-8 burgers

Difficulty: Easy

Wine recommendation: Sileni Cellar Selection Pinot Noir


 INGREDIENTS:

6-8 brioche buns

1 small fancy lettuce

10 strips of bacon

BEEF LINDSTRÖM PATTIES WITH ROSEMARY

1 small onion, finely chopped

2 large beetroots, cooked, peeled and grated (150g/5.2oz)

400 g/14 oz mince (ground beef or lamb)

2.5 tbsp finely chopped fresh rosemary (or thyme) 

2.5 tbsp finely chopped gherkins/cornichons (or capers)

1 egg

1/2 tsp salt

1 tsp black pepper

CARAMELISED ONION MAYO

1 large onion, thinly sliced

1 tsp mustard

3 tbsp fresh thyme, finely chopped

¾ cup/ 6 fl oz good quality mayonnaise

Salt and  black pepper to taste 

METHOD

For the beef patties, sauté the onion in oil or butter over medium heat until translucent. Let cool to room temperature and combine with rest of the ingredients.

Work into a smooth mixture, cover and leave to rest in the fridge for half an hour. In the meantime caramelise the onions. Divide the beef mixture into 6-8 evenly sized thick patties. Fry in a pan roughly 6 minutes per side.

For the mayo, caramelise the onion in oil or butter in a non-stick pan, stirring every now and then, until the onion is golden brown and starts to crisp. Let cool to room temperature and spoon into your food processor. Add in the remaining mayo ingredients, run until smooth, then taste and season with salt and pepper as needed. 

Grill the bacon in the oven at 200°C/ 400F on a foiled tray until crisp. Drain excess fat on a kitchen towel and cut the rashes in half. Assemble the burgers and enjoy with crispy fries and a glass of wine. 

For more Pinot Noir food matches, see the heavenly delicious Gnocchi with pork sausage ragu recipe.

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