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+ servings

Aussie 'beetroot relish' Burger

Course Dinner
Cuisine Australian, Worldwide
Keyword Aussie Burger, Beetroot Relish, Mollydooker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 970kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • mixing bowl
  • large saucepan
  • wooden spoon
  • BBQ or grill pan
  • circular shape ring to shape the burger



  • 600 g beef mince *see tips*
  • garlic mayo
  • 4 brioche buns


  • 1/2 bulb fennel & fronds
  • 1 green apple
  • 1 tsp lemon juice

Beet Relish

  • 500 g beetroots approx 4 beets
  • 1 small red onion
  • 1/2 cup brown sugar
  • 1 pinch salt
  • 1/4 cup balsamic
  • 1/2 cup water
  • 1 anise optional
  • 1/2 tsp chilli flakes optional


Beet Relish

  • Peel & grate beets and slice the onion thinly
  • Place all ingredients into a large saucepan, bring to the boil and then reduce to a simmer
  • Cook for approx. 20 minutes until reduced and syrupy
  • Allow to cool and store in the fridge


  • Divide the mix into 4 x 150g balls and roll until smooth(ish)
  • Using a round shape *see tips* larger than the size of your burger buns press the beef mince into it to form the shape of the burger patty
  • Season and drizzle with oil
  • Cook on the BBQ @ 200c for 2-3 minutes per side for a nice medium burger
  • Allow to rest for 2 minutes before serving


  • Slice the apple & fennel thinly and toss with a handful of the fennel fronds and a squeeze of lemon *see tips*


  • Toast the burger buns (optional), and place a tbsp of mayo/aioli on the base of the bun
  • Add a handful of slaw to the base, top with your rested burger patty and a generous spoon of beet relish
  • Grab a glass of Mollydooker ‘two left feet’ in one hand and your epic burger in the other
  • Smile!



  • when cooking burgers I like to use higher meat:fat ratio to make them extra juicy
  • use a ring mould or lid from a plastic container when shaping the burger – make the patty 1-2cm larger than the bun as it will shrink slightly when cooking
  • instead of using a mould, you can create a ‘smashburger’, this is where you place the ball of meat directly onto a griddle and use a heavyweight to smash it down. Use a ratio of 70:30 (meat:fat) as when smashing it you will dry it out
  • adding the lemon juice to the fennel/apple slaw will keep it looking fresher for longer


Calories: 970kcal | Carbohydrates: 96g | Protein: 38g | Fat: 50g | Saturated Fat: 22g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 622mg | Potassium: 1068mg | Fiber: 6g | Sugar: 44g | Vitamin A: 900IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 5mg