Beef burgers with bacon, farmhouse cheese, and tasty beetroot relish

Beef is wonderfully versatile, you can throw it in a stir fry, roast it in the oven, whack it in a curry, or simply grill it on the barbeque and you are bound to create something tasty.

To make things a bit easier for you, Bord Bia’s Food Advisory Centre has come up with just the recipes to satisfy your craving for beef.

Beef burgers


500g lean minced beef

2 tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 tbsp tomato purée

1 tbsp Worcestershire Sauce

2 tbsp parsley, chopped

A little salt and freshly ground black pepper

Beetroot relish

400g peeled and grated fresh beetroot

2 tbsp olive oil

1 large red onion, chopped

3 cloves garlic, crushed

1 medium cooking apple, peeled and grated

300ml red wine

100ml balsamic vinegar

100g sugar

A little salt

To serve

Beetroot or tomato relish

4 bread rolls, split in half and lightly toasted

Salad leaves

4 thick slices cheese

4 slices streaky bacon, grilled

To cook

Heat a tablespoon of oil in a frying pan.

Add in the onion and sauté for a couple of minutes until softened.

Remove from the pan and allow to cool.

Place the mince, cooled onion, garlic, tomato purée, Worcestershire Sauce, parsley, and seasoning in a bowl, mix well then shape into four burgers.

Heat a little oil in a frying pan and cook the burgers for 4-5 minutes on each side until fully cooked. They can also be cooked on the barbecue.

Put a spoonful of relish on the bottom half of each bun. Follow with a handful of salad leaves and a burger then top with a slice of cheese and a slice of streaky bacon.

Beetroot relish

Heat a tablespoon of oil in a saucepan over a medium heat. Add in the onion and garlic and sauté gently for about five minutes until softened. Remove from the pan.

Heat a little more oil and then sauté the beetroot for 10 minutes, stirring occasionally.

Add back in the onion and garlic mixture along with the remaining ingredients.

Simmer gently for 35-40 minutes until it thickens to a jam-like consistency.

Allow to cool then store in a fridge. It will keep for three to four weeks.


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