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    Home » Dinner

    Mini Beef Burgers with Beetroot

    AU$1.26 | £0.45 per serve
    By Robyn | Published: Apr 10, 2021 | Modified: Oct 11, 2022

    TO THE RECIPE
    pin for beetroot beef burgers with hidden veg with one burger in a bun with avocado next to a handful of rocket (arugula)

    These easy and colourful mini beef burgers with beetroot take just minutes to prepare. They are juicy, packed with flavour (and vegetables!), and are delicious and healthy burger for kids!

    beetroot beef burger in a white bun with avocado and cucumber, on a wooden board next to a handful of rocket (arugula)
    Jump to:
    • Why we love this recipe
    • Making Ahead/Meal Prep
    • How to cook these mini burgers
    • My Recipe Tips:
    • Serving Suggestions
    • More Minced Beef Recipes:
    • Mini Beef Burgers with Beetroot

    Taking inspiration from Australian beef burgers/ hamburgers which are often topped with sliced tinned beetroot, here I’ve added the beetroot to the burger pattie itself.

    Finely grated beetroot added to the minced beef not only adds colour to the pattie, but moisture. The extra veggies also make this mini beef burger recipe a burger with a healthy twist.

    Why we love this recipe

    • Homemade burgers are so much healthier than bought burgers.
    • It contains hidden veggies, perfect for fussy eaters!
    • Quick recipe – these burgers take just 10 minutes to prep!
    • Easy – just chop, mix and shape.

    Making Ahead/Meal Prep

    You can prep these burgers in the morning, cover and leave in the fridge until you need to cook them in the evening.

    Whilst they cook (approx 8 minutes on the barbecue and 15 minutes in the oven) you can prep the other toppings, and dinner is ready!

    Freezing

    You can freeze these burgers, both raw and cooked. Wrap well, placing greaseproof paper between each burger to stop them from sticking. Thaw in the fridge overnight.

    How to cook these mini burgers

    You can bake these mini beef patties in the oven, or cook on the barbecue or a griddle pan.

    beetroot burger on a plate with avocado, cucumber and rocket salad

    My Recipe Tips:

    • Keep the burgers in the fridge until you want to cook them, this helps stop them from falling apart
    • Buy the best quality ingredients that you can.
    • Don’t overcook the patties, otherwise they can become dry. The colour makes this a little hard, but it will become slightly dull when cooked, even in the centre.

    Serving Suggestions

    • Enjoy in a bun with your favourite toppings: Avocado and cucumber as here, add a fried egg too for a complete Aussie burger; or cheese, tomato and lettuce for a more classic hamburger.
    • For a low carb option: place in a lettuce cup or between two leaves or crisp iceberg lettuce.
    • Make them smaller and cook as meatballs to go with pasta,
    • Form into small balls, cook then serve on cocktail sticks as a canapé!
    beetroot burger in a bread bun layered with avocado and cucumber, next to a handful of rocket

    More Minced Beef Recipes:

    Here are some more easy dinners that I make again and again for our family:

    • Savoury mince – a super versatile beef mince recipe that I make all the time and use in lasagne, on spaghetti or in jacket potatoes.
    • Mexican beef mince – this budget friendly minced beef recipe is packed with beans and vegetables.
    • Hoisin beef noodles – have dinner on the table in 15 minutes with these Asian inspired beef mince noodles.

    Mini Beef Burgers with Beetroot

    Author: Robyn

    These colourful homemade mini beef burgers take just minutes to prepare. They're juicy, packed with flavour – and are a healthy burger kids will love!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Time in Fridge 30 mins
    Course dinner, Lunch
    Cuisine modern australian
    Servings 14 mini burgers
    Calories 64 kcal

    Ingredients
      

    • ½ tablespoon olive oil ($0.08 / £0.04)
    • 1 small brown or red onion, finely diced ($0.45 / £0.10)
    • 1 clove garlic, crushed ($0.13 / £0.03)
    • 500g (17.5oz) lean beef mince ($6.50 / £2.60)
    • 1 small raw beetroot, peeled and finely grated ($1.50 / £0.50)
    • 1 egg, beaten ($0.35 / £0.18)
    • ½ teaspoon ground cumin ($0.05 / £0.02)
    • ½ teaspoon ground coriander ($0.07 / £0.03)
    • Dash Worcester sauce – optional ($0.01 / £0.01)
    • Salt ($0.01 / £0.01)
    • Black pepper ($0.01 / £0.01)

    To serve (Optional):

    • 14 mini burger buns or 7 burger buns/ bread rolls, halved ($2.92 / £0.94)
    • 1-2 avocados, sliced ($1.80 / £0.79)
    • 2 lebanese cucumbers/ 1 cucumber, sliced ($2.48 / £0.65)
    • handful rocket or lettuce ($1.25 / £0.30)

    Instructions
     

    • Lightly grease a baking tray with olive oil.
    • Optional step – Pour the oil in a frying pan and fry the onion over a medium heat until soft, add the garlic and cook for another minute then place to one side to cool.
    • In a large bowl, mash the beef mince with a fork to break it down. Stir through the cooled/raw onions and garlic, beetroot, egg, ground cumin, ground coriander, Worcester sauce and salt and pepper, mixing until well combined.
    • With wet hands, take a small handful of the mixture – slightly larger than golf ball size – and shape into a ball. Place on the greased tray and flatten to around 2cm thick.
    • Once all burgers have been shaped, drizzle over a little more oil, then cover with clingfilm and place in fridge for at least 30 minutes to firm up.

    To Oven Bake:

    • Heat the oven to 220˚C / 425˚F.
    • Take the clingfilm off the burgers and place the tray in the oven for 10-15 minutes or until the burgers are cooked through.
    • Serve in a bun with avocado, lettuce and tomato – or any combination you or your child eat!

    To Barbecue:

    • Heat the barbecue and cook for 3-4 minutes each side until cooked through.

    Notes

    Estimated costs: Australia $9.16 burgers only. $17.61 with buns and salad, Per serve with bread and salad = $1.26
    UK £3.53 burgers only. £6.21 with buns and salad, Per serve with bread and salad = 45p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    The nutritional information is calculated on mini beef burgers, and burger only.
    Cooking the onion is an optional additional step, but it removes the sharp onion flavour from the burgers, which makes it more toddler and kid friendly.
    Freezing: You can freeze uncooked and cooked burgers for up to 3 months, wrapped well. Defrost in the fridge overnight and cook until thoroughly heated through.

    Nutrition

    Calories: 64kcalCarbohydrates: 1gProtein: 8gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 34mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Keyword beef burgers, beetroot, homemade burgers

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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