Mary Berry said there is “nothing nice than a burger when it is full of flavour and cooked quickly”.
In fact, Mary Berry implores people to cook the meat quickly to avoid the texture from becoming tough and chewy.
Each burger takes around six to eight minutes (maximum) to cook, so it’s the ideal meal whether you are eating solo or batch cooking to serve a group.
Mary Berry’s beef burgers have a tasty beetroot and carrot slaw that she also revealed how to make.
If you would like to make the iconic chef’s beef burger and original slaw, then here is the recipe.
Beef burger and beetroot and carrot slaw recipe
Ingredients
Serves: six people
For the burger:
500g lean minced beef
50g fresh white breadcrumbs
One 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 black pepper
For the slaw:
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 or brioche buns
One little Gem lettuce, shredded
Two large beefsteak tomatoes, each cut into 6 slices
Six large sweet dill cucumbers, sliced
Method
Make the slaw
Measure the mayonnaise, mustard and horseradish sauce into a bowl, add the lemon juice and sugar, season and stir to combine.
Tip in the carrot, beetroot, celery, spring onions and parsley and stir until coated in the sauce.
Season to taste and add more lemon juice if required. Set aside.
Make the burgers
Place all the ingredients (except the oil) in a large bowl, season and mix with your hands until combined.
Shape into six fairly flat burgers. Chill in the fridge until needed.
Heat the oil in a large frying pan until piping hot, then fry the burgers, in batches, over a high heat for three to four minutes on each side until browned and cooked through.
Meanwhile, slice the buns in half and toast the flat side in a preheated griddle pan, or simply grill or toast the buns on one side.
Top the flat side with lettuce, tomato, the burger and cucumber. Add any sauces or chutney, then place the other half of each bun on top and serve with the slaw on the side.
These burgers would taste good with homemade chips, although the chips would need to be made first as the burgers are so quick to make.
If you would prefer, a side salad would also go well the meaty burgers and slaw.
