Kiwi beef burger with pickled beetroot and a fried egg
- September 2021
- Serves 4
- Hands-on time 30-50 min (chutney); 15 min, plus 12-24 hours pickling (beetroot); 30 min (burgers)
It’s the ultimate Kiwi burger recipe: a juicy beef patty topped with homemade pickled beetroot, green tomato chutney and a fried egg.
Recipes adapted from The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments by Kylee Newton (Quadrille £22).
Love a burger with a twist? Top your patty with avocado and feta next time, with our easy cheeseburger recipe.
- 11.5g (10.2g sugars)
For the green tomato chutney
- 1kg green unripe tomatoes, cut into 7mm–1cm cubes
- 350g onions, cut into 7mm–1cm cubes
- 350g cooking apples, peeled, cored and cut into 7mm–1cm cubes
- 300g light brown, dark brown or muscovado sugar
- 550ml cider vinegar
- 2 tsp mustard seeds, lightly crushed
- 100g raisins (optional)
- 1 tsp salt
For the spice bag
- 1 tsp black peppercorns
- 1 lime, washed and chopped into 8-10 pieces
- 2 hot chillies, roughly chopped
- 20g fresh ginger, roughly chopped
For the pickled beetroot
- 450ml white wine vinegar
- 100ml water (ideally filtered)
- 50g white sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- 2 bay leaves
- 8 cloves, gently toasted in a hot dry pan
- 3 green cardamom pods, gently smashed
- 2-3 pared strips lemon zest
- 450-500g beetroot, peeled, sliced or diced, then blanched for 1-2 minutes in boiling water
For the burgers
- 400g British beef mince (at room temperature)
- 4 good-quality brioche bun
- 4 tbsp oil
- 1 red onion, finely sliced
- 4 slices emmental or gouda
- 4 medium free-range eggs
- Mustard, sliced tomato, lettuce to serve
You’ll also need
- Sterilised jars
- Muslin for the spice bag
- To make the chutney, first make the spice bag. Cut out an 18cm square of muslin, put the spice bag ingredients in the middle, bring up the corners, then twist tightly around the contents. Tie securely, tucking in the ends like a top knot. If using flavourings that are okay to bite into or are ground, add them to the chutney pan directly.
- Put the spice bag and everything but the raisins (if using) and salt in a large, wide, heavy-based non-reactive pan, then bring to the boil over a medium-high heat. Cook for 30-50 minutes until sticky, stirring often to prevent the chutney from catching. Add the raisins and salt after 20 minutes. To test whether the chutney is ready, drag a wooden spoon across the pan base. If there’s a clear path for at least 5 seconds, it should be ready.
- Spoon into sterilised jars, working quickly. Fill to 2-3mm below the rim, making sure there are no air pockets. Wipe the rim clean with a clean damp cloth, then quickly seal with sterilised lids while everything is still hot.
- To make the pickled beetroot, Combine the vinegar, water, sugar, salt, spices and lemon zest in a large non-reactive pan. Set over a medium heat, stirring until the sugar and salt dissolve. Bring to the boil and simmer for 5 minutes, then allow the liquid to cool slightly.
- Pack the beetroot into a sterilised jar(s). Try to fit in as much as possible without squashing or forcing it, leaving a 1cm gap from the top rim.
- Pour the pickling liquid over the beetroot. Gently tap out any trapped bubbles or use a chopstick to manoeuvre the bubbles out, making sure you get out as many as you can (the trapped air can encourage fermentation). Top up with pickling liquid again so the beetroot is covered, up to 2-3mm from the top, and seal with a dry sterilised lid.
- To make the burgers, divide the mince into 4 and roll each portion into a ball. Sandwich each ball between 2 pieces of baking paper and, using a rolling pin, roll into patties 1cm smaller than your burger buns. Set the patties aside.
- Heat 3 tbsp of the oil in a frying pan over a medium-high heat. Add the sliced red onion and fry for 6 minutes until softening and a little charred. Set aside. Add 2 patties and season with salt. Cook for 30 seconds, then squash gently
with a fish slice to the diameter of your buns and cook for 1½ minutes more. Flip the patties, season again, then put a slice of emmental or gouda on top of each. Cook for 1 minute more for medium rare (2 minutes for medium). Repeat.
- Meanwhile, in a separate pan, heat 1 tbsp oil and fry the eggs. When the patties are cooked, toast the buns in the burger pan, cut sides down, for 20-30 seconds.
- To serve, spread green tomato chutney on the bottom buns and dijon or wholegrain mustard on the tops. For each burger, put a cheese-coated patty on the bottom bun, then top with a fried egg, 2-3 slices of tomato, some pickled beetroot, lettuce and some fried red onion. Finish with the bun tops.
The chutney makes 5-6 x 250ml jars and will keep for up to 1 year in a cool place. Chill once opened and use within 6 weeks.
The pickled beetroot recipe makes 1 x 750ml jar. The pickle will keep for up to 2 months in the fridge. Once opened, use within 2 weeks.
If you use ripe tomatoes, cook them for longer to evaporate the liquid. Check out our guide on how to sterlise jars.
If a chutney uses whole spices you don’t want to bite into (peppercorns, chillies, cinnamon sticks, cardamom pods…), tie them up in a spice bag. If using flavourings that are okay to bite into or are ground, add them to the chutney pan directly.
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