with Pickled Beetroot and Blue Cheese Sauce

Stella and Jazzey's Beef Burger

Prep time: 45 mins
Cook time: 15 mins
Serves: 4


800g beef mince

1 tbs Dijon mustard

2 tsp chilli sauce (we used chipotle tabasco)

4 burger buns, toasted

Lettuce leaves and thinly sliced fennel, to serve

Pickled Beetroot

250ml red wine vinegar

55g caster sugar

1 tsp coriander seeds 

Pinch dried chilli flakes

1 large beetroot, coarsely grated or thinly sliced

1 small red onion, thinly sliced

Blue Cheese Sauce

80g sour cream

80g mayonnaise

80g blue cheese, crumbled (we used Roquefort)

½ cup finely chopped flat leaf-parsley

1 small pickled cucumber (gherkin), finely diced


1. To pickle beetroot, stir vinegar, sugar, coriander seeds and chilli flakes in a saucepan over medium heat until sugar dissolves. Stir in onion. Remove from heat and stir in beetroot. Refrigerate, covered, until required. Strain to serve. 

2. To make blue cheese sauce, process sour cream, mayonnaise and blue cheese to combine. Stir in parsley and pickled cucumber. Season with pepper. 

3. To make burger patties, combine beef, mustard and chilli sauce in a bowl. Season well. Shape into four patties. 

4. Heat a chargrill or barbecue over medium heat. Cook patties, turning, until browned all over and cooked through. 

5. Spread buns with blue cheese sauce. Sandwich with lettuce, beef patties, fennel and pickled beetroot. 


This blue cheese sauce tossed through pasta, or served with grilled chicken and vegetables. 

If you can, pickle the beetroot a day or two in advance to allow the flavours to develop.