Burgers are a beloved dinner option that delight crowds with their rich taste and speedy preparation. Celebrity chef Mary Berry has unveiled her personal twist on the classic beef burger, declaring there is "nothing nicer" than her version.
Ideal for Family Gatherings
The TV chef's straightforward burger recipe is perfectly suited for casual family dinners or festive occasions like Easter. To simplify meal planning, these burgers can be prepared up to a day in advance, saving valuable time.
Additionally, they freeze exceptionally well when uncooked, allowing for convenient storage and use in last-minute dinner emergencies. Mary emphasises: "Nothing nicer than a burger when it is full of flavour and cooked quickly – overcooked they become tough and chewy."
Recipe Details and Tips
Her beef burgers, paired with a vibrant beetroot and carrot slaw from her Classic cookbook, serve six people. Mary advises wearing rubber gloves while making the slaw to prevent beetroot stains on your hands.
You can customise the burgers with your favourite sauces or toppings to suit personal tastes.
Mary Berry's Beef Burgers with Beetroot and Carrot Slaw
Burger Ingredients
- 500g lean minced beef
- 50g fresh white breadcrumbs
- Small onion, finely chopped
- One tbsp chopped marjoram
- Three tbsp chopped parsley
- Two tsp Dijon mustard
- One tbsp sun-dried tomato paste
- One egg yolk
- Two tbsp oil, for frying
- Salt and freshly ground black pepper
Slaw Ingredients
- Four tbsp full-fat mayonnaise
- Two tsp Dijon mustard
- One tbsp hot horseradish sauce
- A squeeze of lemon juice
- One tsp sugar
- One large carrot, peeled and coarsely grated
- 150g raw beetroot, peeled and coarsely grated
- Two celery sticks, very finely chopped
- Two spring onions, chopped
- Three tbsp chopped parsley
To Serve
- Six burger buns
- One Little Gem lettuce, shredded
- Two large beefsteak tomatoes, cut into six slices
- Six large sweet dill cucumbers, sliced
Method
- Begin by preparing the slaw. Combine the mayonnaise, mustard, and horseradish in a bowl. Add the lemon juice and sugar, then season and stir until well mixed.
- Incorporate the carrot, beetroot, celery, spring onions, and parsley. Stir until all ingredients are coated in the sauce. Season to taste and add more lemon juice if desired. Set aside.
- Place all burger ingredients, except the oil, into a large bowl. Season and mix thoroughly with your hands until combined. Shape into six fairly flat burgers, ideally about 1cm thick and 9cm in diameter.
- Heat the oil in a large frying pan until very hot. Fry the burgers in batches over high heat for three to four minutes on each side, ensuring they are browned and just cooked through.
- Slice the burger buns and toast them. Layer the flat side with lettuce, followed by tomato, the burger, and cucumber slices. Add any preferred sauces or chutneys, then top with the other half of the bun. Serve with the slaw on the side.
