By all means open a tin of your favourite pickled beetroot to make this even faster.

Ingredients

600 gm coarsely minced beef

4 burger buns, halved

To serve: lettuce leaves and sliced tomatoes

Pickled beet

100 ml each malt vinegar and white wine vinegar

130 gm raw sugar

½ tsp each coriander seeds and white peppercorns

Pinch of dried chilli flakes

2 beetroot, peeled and thinly sliced on a mandolin

½ Spanish onion, thinly sliced

Blue cheese and gherkin sauce

1 dill pickle (preferably Polish), finely chopped, plus 1 tbsp dill pickle juice

2 tbsp whole egg mayonnaise

1 tbsp sour cream

20 gm Roquefort or other blue cheese, crumbled

1 tbsp flat-leaf parsley

1 golden shallot, finely diced

Method

Main

1.Heat a barbecue or char-grill pan to high heat. For pickled beet, place vinegars, sugar, spices and 100ml water in a saucepan over medium-high heat and bring to a simmer, stirring to dissolve sugar. Place beetroot and onion in a bowl, pour in hot pickling liquid, stir to separate the layers of beetroot, then place on a bowl of ice for 10 minutes to cool and lightly pickle.

2.Shape beef into 4 patties about 2cm-thick and grill, turning once, until cooked medium (about 3 minutes each side). Set aside on a warm plate to rest (2 minutes).

3.Meanwhile, for blue cheese and gherkin sauce, combine ingredients in a bowl and season to taste.

4.Toast bun halves cut-side down on grill (1 minute), then assemble burgers from the base with lettuce, tomato, beef patty, a good dollop of sauce and beetroot, and serve.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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