Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and as a freelance food writer and stylist followed; Alice is now delicious. magazine's deputy food editor.

Serves 4

Greek beef burger with beetroot relish recipe

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Ready in 30 minutes

500g best-quality beef mince
1-2 tbsp Worcestershire sauce
Small bunch of flatleaf parsley, finely chopped
60g feta, cubed
50g rocket leaves
4 poppy seed rolls, lightly toasted
4 tbsp mayonnaise (optional)

For the beetroot relish
200g cooked beetroot, cubed
3 small pickled onions, finely chopped
2 tbsp green olives, pitted and roughly chopped
1 tbsp chopped fresh mint

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1. Mix all the relish ingredients together in a small bowl. Season with salt and pepper and set aside.
2. Put the beef mince in a bowl, season and stir in the Worcestershire sauce and parsley. With wet hands, form into 4 burgers, then press a few feta cubes into the centre of each and press the mince back over to reshape, covering the cheese completely. (Cover and chill for up to 12 hours, if you like, or see freezing tip). Preheat the grill to medium.
3. Grill the burgers for 3-4 minutes, turning halfway, until cooked through.
4. Place some rocket on each roll, top with a burger and some relish. Serve with mayonnaise, if you like.

Nutritional info

Per serving: 543kcals, 30.7g fat (9.4g saturated), 37.2g protein, 34.5g carbs, 6.8g sugar, 2.2g salt

Chef's tip

You can FREEZE the uncooked burgers for up to 1 month. Thaw and proceed with the recipe from step 3.

Wine Recommendation

It's got to be a red from the Med! Track down one of the new-wave Greek reds, or go for gutsy southern French Grenache.

Greek beef burger with beetroot relish recipe

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