Yes, it’s that time of year in the UK – people brush off the cobwebs from their barbecues.  In the MaMT household, however, we barbecue all year round, often taking out a portable one on walks with us.  We get some strange looks at times, but hey-ho!  That’s the way we like it!  I discovered the ‘tasty burgers’ on the Recipe Community last year, adapted somewhat and added beetroot as an extra pizazz.  Never make them any other way now …

Makes about 8 beefburgers

Split meat into two batches and mince 1 batch of meat by turboing 4-6 times
Set aside and repeat with next batch):-

• 400-500 g organic beef, cubed.  Semi-frozen can make the grinding a little easier

Add all of the meat to the TM bowl and mix again 5 seconds / speed 7, then put aside, picking out any sinewy bits:

• 3Tbs water

Chop 3-5 seconds / speed 7:

• 1 carrot or stick celery roughly chopped
  
• 120g beetroot, peeled and cubed

Add and blend 20 seconds / rev / speed 4, using the spatula to assist:

• 400-500g minced beef from earlier
• 1 egg
• 50g GF breadcrumbs or 15g coconut flour
• zest and juice of 1/2 lemon or just use 1 tbs lemon juice
• 1/2 tsp sea or Himalayan salt
• 1/2 tsp black pepper
• 1/2 tsp each of parsley, basil and oregano
• 1 tsp gluten free soy sauce / tamari
• 1/4 tsp smoked paprika

Use a beefburger patty maker to shape and refrigerate for 15-20 mins.

Next up, brush with a little oil before cooking on the BBQ – or cook in a fry pan on a moderate heat for 5 minutes or so each side.

When we take the portable barbecue for a picnic, beforehand, I often pop 500g water back into the TM bowl and carefully lay out the patties in the varoma dish and tray and steam for 15 minutes – then finish off on the portable barbecue later.  I do this with sausages also – too many occasions where we’ve ended up with half-cooked meat and a decent picnic lunch out spoilt!

Serve with rolls made from this recipe and shaped into burger shapes instead.  Delicious!

The rolls at the front with chia seeds on top are made with psyllium powder;

the rolls at the back are made using xanthan gum – they didn’t keep their round shape quite as well as the former