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    Beetroot burgers with soused cucumbers, soured cream & dill

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    Beetroot burgers with soused cucumbers, soured cream & dill

    You can prepare these vibrant, vegetarian burgers up to four hours ahead, leaving you more time to relax 

    • Preparation time: 20 minutes + standing
    • Cooking time: 10 minutes
    • Total time: 30 minutes + standing

    Makes: 4

    Ingredients

    For the soused cucumbers
    100ml white balsamic vinegar
    50g caster sugar
    6 black peppercorns
    1 cucumber portion, cut into 3mm slices

    For the burgers
    1 tbsp olive oil, plus extra for brushing
    1 onion, finely chopped
    3 cloves garlic, crushed
    1 tsp caraway seeds
    400g can haricot beans, drained and rinsed
    1 medium Waitrose British Blacktail Free Range Egg, beaten
    2 raw beetroot, scrubbed, peeled and grated
    100g fresh breadcrumbs
    20g pack fresh dill, leaves only, roughly chopped

    For the soured cream
    170ml tub soured cream
    4 tsp The English Provender Grated Hot Horseradish

    To serve
    4 burger buns, halved
    Lettuce and sliced red onions 

    Method

    1. To prepare the cucumber, heat the vinegar with the sugar in a small pan over a low heat for about 3–4 minutes, until the sugar has dissolved. Add the peppercorns and pour over the sliced cucumber. Set aside for 30 minutes at room temperature, to pickle.

    2. For the burgers, heat the oil in a small frying pan over a medium heat. Add the onion and cook for 5 minutes until softened and golden. Add the crushed garlic and caraway seeds and continue to cook for 1 minute. Remove from the heat and leave to cool.

    3. Blitz the beans in a food processor until smooth, add the egg and scrape into a large bowl. Mix in the beetroot, breadcrumbs, half the chopped dill and the cooled onion mixture. Season well. Using damp hands, divide the mixture into 4 equal pieces and shape into burgers. Set aside in the fridge for at least
    30 minutes or for up to 4 hours to set slightly.

    4. In a small bowl, mix the soured cream with the horseradish and the remaining chopped dill. Season to taste.

    5 Preheat the barbecue, griddle or grill to high. Brush the burgers with a little olive oil and cook for 3 minutes on each side, turning carefully, until piping hot throughout. Toast the buns at the same time, then serve the burgers in the
    buns with the soured cream and lettuce, topped with some red onion slices and the soused cucumbers.
     

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