Quickled Beetroot and Blue Cheese Burger
Quickled beetroot? What the hell is quickled beetroot? We're glad you asked because quietly we think it might just be the next big thing your diners will be looking out for over the Summer. Quickled beetroot is a combination of quickly pickled pickles, beetroot and red onion, brought together to make a slightly sweet, fresh and zesty accompaniment.
For this burger sensation, we've paired our popular Gourmet Beef Burger patties with quickled beetroot, a salty blue cheese spread and roasted sweet potato fingers. Divine!
Ingredients
- Angel Bay Gourmet Beef Burger Patties
- Brioche Buns
- 1 x Sweet Potato, cut into 2cm wedges
- 2 tbsp Olive Oil
- 3 tbsp Sour Cream
- 25g Blue Cheese, crumbled
- 2 Tbsp Mayonnaise
- Baby Spinach
- Dill
- 1 x Green Apple, thinly cut into matchsticks
- Juice of 1/2 lemon
- Quickles
- 1 x Beetroot, peeled and thinly sliced
- 1 x small Red Onion, thinly sliced
- 1/2 cup bread and butter pickles, plus 2 Tbsp pickling liquid
- 1 Tbsp Brown Sugar
- 1/3 cup Water
Method
Preheat oven to 200C. Grease and line a baking tray.
Place sweet potato on baking tray and drizzle with olive oil. If baking your patties, place these on another tray. Bake, turning patties halfway for 18-20 minutes or until fully cooked through.
To create the quickles, place all quickle ingredients in a saucepan over high heat. Bring to the boil then cover and cook for 5 minutes or until softened slightly. Remove from heat and stand covered until required.
If cooking your burger patties on the hot plate, place them in a fry plan and cook according to the product instructions.
Combine sour cream and blue cheese in a bowl. Slather onto bottom brioche bun. Bake for 4-5 minutes or until cheese sauce is melted and oozing.
Toss spinach, dill, apple and lemon juice in a bowl.
To assemble burgers. Top bun bottoms with sweet potato wedges, meat patties, quickled beetroot and tossed salad. Spread mayo across bun tops and top to finish.