Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 17¾ oz lean minced steak
• 3½ oz cooked beetroot, drained and finely diced, plus extra slices to serve if you like
• 2 small naan breads
• 1¾ oz rocket
• 4 tbsp soured cream and chive dip
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil

Method

1. Put the minced steak in a bowl with the salt and pepper and mix lightly with your hands. Fold through the diced beetroot until just combined.
2. Divide the mixture into 2 large, thick patties (or 4 smaller ones), pressing a shallow dent into the centre of each so they cook evenly.
3. Heat the oil in a large frying pan or griddle over medium-high heat. Cook the patties for 4–5 minutes per side for medium, or until cooked to your liking. Rest for 2 minutes.
4. Meanwhile, warm the naan breads in a dry pan, under the grill, or in a low oven for 2–3 minutes until soft and pliable, then cut each in half.
5. Spread the soured cream and chive dip over the naan halves.
6. Top with rocket and a burger patty, add extra beetroot slices if you like, and fold or stack the naan over the top. Serve immediately.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).