Mary Berry Beef Burgers Recipe

This Mary Berry Beef Burgers Recipe is a succulent and flavorful recipe, which features sun-dried tomato paste and a crunchy horseradish slaw. It’s a barbecue favorite, ready in about 40 minutes.

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Mary Berry Beef Burgers Recipe Ingredients

For the Burgers

• 500g (1lb 2oz) lean beef mince
• 50g (1¾oz) fresh white breadcrumbs
• 2 tsp Dijon mustard
• 1 tbsp sun-dried tomato paste
• 1 small onion, finely chopped
• 1 tbsp chopped fresh marjoram (or oregano)
• 3 tbsp chopped flatleaf parsley
• 1 free-range egg yolk
• 2 tbsp oil (for frying)
• Salt and freshly ground black pepper

For the Beetroot and Carrot Slaw

• 4 tbsp full-fat mayonnaise
• ½ lemon, juice only
• Dash of sugar
• 1 tbsp hot horseradish sauce
• 1 large carrot, peeled and coarsely grated
• 150g (5½oz) raw beetroot, peeled and grated
• 2 sticks celery, very finely chopped
• 2 spring onions, chopped
• 3 tbsp chopped flatleaf parsley
• 2 tsp Dijon mustard

To Serve

• 6 burger or brioche buns, cut in half
• 2 large beefsteak tomatoes, thickly sliced
• 1 Little Gem lettuce, leaves separated
• 6 large gherkins, thinly sliced

How To Make Mary Berry Beef Burgers Recipe

1. Mix the burger base: To make the burgers, measure the beef mince, breadcrumbs, Dijon mustard, sun-dried tomato paste, chopped onion, marjoram, parsley, and egg yolk into a large bowl. Season generously with salt and pepper.
2. Combine and shape: Mix with your clean hands until thoroughly combined. Divide the mixture into six equal portions and shape them into fairly flat burgers.
3. Chill: Place the shaped burgers on a plate, cover with cling film, and place in the fridge to firm up while you make the slaw. This prevents them from falling apart during cooking.
4. Make the slaw dressing: Measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar, and horseradish sauce into a salad bowl. Season with salt and pepper and stir to combine into a smooth dressing.
5. Toss the vegetables: Add the grated carrot, raw beetroot, chopped celery, spring onion, and parsley to the dressing. Stir well until all the vegetables are evenly coated in the sauce.
6. Cook the burgers: Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through (no longer pink in the middle).
7. Toast and assemble: Heat a griddle pan. Griddle the cut side of the buns until toasted. Assemble by topping the bun base with a burger, a slice of tomato, lettuce, sliced gherkins, and any sauces of your choice. Serve the crunchy slaw on the side.

Recipe Tips

• Why Sun-Dried Tomato Paste? Mary Berry uses sun-dried tomato paste instead of regular ketchup or purée because it has a more concentrated, intense umami flavor that seasons the beef from within.
• Fresh vs. Dry Breadcrumbs: Use fresh white breadcrumbs (made from a slice of bread in a food processor) rather than dried breadcrumbs. Fresh crumbs keep the burger moist and tender, while dried crumbs can make it dense.
• Raw Beetroot: Ensure you use raw beetroot for the slaw, not the pickled kind in vinegar. The raw beet provides a sweet, earthy crunch that stands up to the spicy horseradish.
• The Dimple Trick: Before cooking, press a small indentation (dimple) into the center of each raw burger patty. This stops the burger from puffing up into a tennis ball shape as it cooks, keeping it flat for the bun.
• Marjoram Substitute: If you can’t find fresh marjoram, fresh oregano is the closest substitute. In a pinch, use half the amount of dried herbs.

What To Serve With Mary Berry Beef Burgers Recipe

While the slaw is the perfect side, you can add these for a full feast.

• Sweet Potato Fries: Baked until crisp.
• Corn on the Cob: Grilled with butter.
• Onion Rings: Beer-battered and fried.
• Potato Wedges: Seasoned with paprika and garlic.

How To Store Mary Berry Beef Burgers Recipe

• Refrigerate: The uncooked formed burgers can be kept in the fridge for up to 24 hours before cooking. The slaw can be made up to 8 hours ahead; stir before serving.
• Reheat: Reheat cooked burgers in the oven at 350°F for 10 minutes.
• Freeze: These burgers freeze excellently raw. Separate them with parchment paper and freeze for up to 3 months. Thaw completely in the fridge before frying.

Mary Berry Beef Burgers Recipe Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 480mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 30g

Nutrition information is estimated per burger with bun and slaw.

FAQs

Try More Recipes:

• Mary Berry Mushroom Soup Recipe​
• Mary Berry Bavette Steak Recipe
• Mary Berry Bean Chilli Recipe