Borscht Burgers

For when you really want burgers for dinner, but you ate a brownie with your afternoon coffee.

Borscht Burgers

Makes 4

adapted from here

For the Patties:
30g unsalted butter
200g raw beetroot, coarsely grated
1 brown onion, coarsely grated
1 tablespoon red wine vinegar
300g mashed potato
1 tablespoon sour cream
1 teaspoon bottle horseradish
Sea salt flakes
Freshly ground black pepper
Plain flour, for dusting
Sunflower oil, for frying


For the Burgers:
4 brioche buns
2 handfuls baby spinach leaves,
4 tablespoons sour cream
4 teaspoons bottle horseradish
Sprigs of dill

Make the Patties:
Melt the butter in a large frying pan.  Add the beetroot, onion and vinegar and cook over medium-low heat for 10 minutes or until softened.  Combine in a bowl with the mashed potatoes, sour cream and horseradish.  Season with salt and pepper and form into 4 even sized patties about 1cm thick.  Put them on a baking tray and chill in the refrigerator for 30 minutes.

Heat the oil in a frying pan over medium-high heat.  Dredge the patties in flour, shaking off excess, and fry for about 2 minutes on each side, until golden-brown.

Make the Burgers:
Split the buns and toast them.  Top the bottom halves of the buns with the patties, then layer with spinach leaves, sour cream, horseradish and dill fronds.  Press the top of the buns on top.