This delicious recipe takes 30 minutes and serves four people. For more, visit makeitscotch.com
- 400g Scotch Beef PGI mince
- 1 finely diced onion
- 1 can cooked green lentils, drained
- 2 raw or pickled beetroot, grated
- 1 tbsp sundried tomato paste (if you can’t find sundried tomato paste, mix 1tsp smoked paprika with 1tbsp tomato paste)
- 1 egg, beaten
- 200g baby spinach leaves
- 4 brioche buns
- Salt and pepper
- 100g pickled gherkins, sliced
- 2 tomatoes, sliced
- 1 red onion, sliced
- Rapeseed oil
Mix grated beetroot, onion, beef mince, tomato paste and lentils in a bowl, season and mix well.
Add beaten egg, and mix again.
Divide into four even-sized balls then shape into patties. These can be made ahead then stored in the fridge.
To cook on the barbecue, brush each burger lightly with rapeseed oil and lay on the preheated grill.
Don’t be tempted to move them for 3-4 minutes. The burgers will stick and tear if you do.
Nudge them with the tongs gently and if they move they are ready to turn.
Flip over and cook for a further 3-4 mins.
To cook in the kitchen, preheat the grill to medium-high. Grill the burgers for 6-8 mins until golden and cooked through, turning halfway through cooking.
Grill the buns until nicely toasted.
Serve in brioche buns with sliced tomato, red onion, gherkins and baby spinach.
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.Subscribe