Take burger patties to the next level with the addition of chopped black pudding and raw grated beetroot. The flavour of the black pudding is subtle and, along with the crunchy beetroot, adds a sweet bite.
Burger patties
| 400 g | Beef mince (Main) |
| 1 | Black pudding, about 200g, chopped into small pieces (Main) |
| 1 cup | Grated raw beetroot (Main) |
| 1 | Small onion, chopped |
| 2 cloves | Garlic, crushed |
| 1 | Egg |
| ¼ cup | Chopped parsley |
| ½ tsp | Ground cumin |
To serve
| 1 loaf | Turkish bread |
| 4 rashers | Bacon, optional |
| 4 slices | Brie, optional |
| 1 | Lettuce, leaves washed and dried, optional |
| 1 | Tomato, sliced, optional |
| 1 pottle | Aioli, optional |
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Directions
- Into a large bowl place the mince, black pudding, beetroot, onion, garlic, egg, parsley and cumin. Season with salt and pepper. Combine well, using a fork or hands. Divide the mixture into four even-sized balls. Using damp hands, shape into burger patties, cover and refrigerate until needed.
- Prepare the remaining optional fillings to go into your burger.
- Heat a barbecue or frying pan to a medium heat and cook the patties, turning once. Cook the bacon, if using. Top the hot patties with the brie, if using, to melt it slightly.
- Warm the bread, build the burgers to your liking and serve while hot.
