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Beet Burgers With Tarragon Mayo

Beet Burgers With Tarragon Mayo

Rating
4rating out of 5

(1130 reviews from our customers)

Prep Time

45 min

Cuisine

British

Burgers don't have to be junk. These babies are probably our favourite veggie dish! The sweetness of beetroot goes perfectly with tangy tarragon mayo & glossy red onion relish. People loved this recipe so much - we've won a Great Taste Award for it!

Prep Time

45 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Rolled-oats
80g rolled oats †
cooked-beetrot-4
250g cooked beetroot
Egg
1 British free-range egg †
garlic-clove
2 garlic cloves
Mayonnaise-sachet-(2)
2 mayonnaise sachets (52ml)) †
fresh-tarragon
10g fresh tarragon
cider-vinegar
1 tbsp apple cider vinegar †
Ciabatta-roll
2 ciabatta rolls †
Potatoes
400g potatoes
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 80g wholegrain rolled oats<span class="strong">†</span>
  • 250g cooked beetroot
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • free-range mayonnaise<span class="strong">†</span>
  • 10g tarragon
  • 1 tbsp apple cider vinegar<span class="strong">†</span>
  • ciabatta rolls<span class="strong">†</span>
  • 400g potatoes
Typical Values per 100g per serving
Energy 670 kJ
156 kcal
3341 kJ
776 kcal
Fat
of which saturates
6 g
0.7 g
29.8 g
3.4 g
Carbohydrate
of which sugars
22 g
3.4 g
109.9 g
17.2 g
Fibre 2.1 g 10.3 g
Protein 4.5 g 22.4 g
Salt 0.28 g 1.39 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
80g wholegrain rolled oats
oats, may contain wheat
250g cooked beetroot
cooked beetroot
1 British free-range egg
egg
1 garlic clove
garlic
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
10g tarragon
tarragon(100%)
1 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
ciabatta rolls
fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, nicotinamide, thiamin), water, yeast, salt, oliver oil, cs5 (WHEAT flour, sunflower oil, enzymes: alpha amylase)
400g potatoes
potato
Allergens
  • Allergens highlighted by † (wheat, egg, mustard, sulphites, wheat-gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Beet Burgers With Tarragon Mayo

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the potatoes (skins on) into wedges

Add the wedges to a baking tray skin-side down (to prevent sticking) with a drizzle of olive oil and season generously with salt and pepper

Put the tray in the oven for 30 min or until the potatoes are golden

2 Beet Burgers With Tarragon Mayo

Meanwhile, drain and grate the beetroot into a sieve (over a bowl), then press and squeeze to release any excess juice (you'll use this later!)

Season the grated beetroot generously with salt and pepper

3 Beet Burgers With Tarragon Mayo

Chop the tarragon finely, including the stalks

Peel and finely chop (or grate) the garlic

Combine the grated beetroot, oats, garlic and egg[s] with half of the chopped tarragon (you'll use the rest later) and mix well to combine thoroughly

4 Beet Burgers With Tarragon Mayo

Make 2 [4] patties from the burger mix, squeeze them until they hold their shape, then place in the fridge to firm up

Meanwhile, peel and finely slice the red onion[s]

5 Beet Burgers With Tarragon Mayo

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 5 min until the onion has softened slightly

Reduce the heat to medium-low, add the reserved beetroot juice and cook for a further 5 min or until caramelised

6 Beet Burgers With Tarragon Mayo

Meanwhile, combine the apple cider vinegar, mayonnaise and the remaining chopped tarragon with 1 tbsp [2 tbsp] olive oil - this is your herby mayo

Season lightly with salt and pepper

Transfer the cooked, caramelised onions to a plate, reserving the pan for later

7 Beet Burgers With Tarragon Mayo

Place the ciabatta in the oven for 6-8 min or until hot and crusty

Meanwhile, return the reserved pan to a medium heat with 2-3 tbsp olive oil

Once hot, add the beetroot burgers and cook for 4 min on each side or until lightly caramelised and hot through

Tip: try not to fiddle with them in the pan, so they hold together!

8

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Assemble the burgers with some caramelised onion and a little herby mayo on top

Serve with the potato wedges and the remaining herby mayo to the side

Enjoy!

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