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!
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!
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.
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.
- 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!
More Family Favourites
Here are some more easy dinners that I make again and again for our family:
- Tuna and Cauliflower Pasta Bake – this is also one of the most popular recipes on the blog!
- Moroccan Lamb Meatballs – with sweet potato, these meatballs can be served on their own or in tomato sauce over pasta
- Ham Mac n Cheese – a creamy pasta bake with a crispy panko topping
- Creamy Leftover Chicken Pie – leftover chicken in a creamy leek sauce, topped with purr pastry.
- Pesto Lasagna – a vegetarian lasagna with layers of basil spinach pesto and béchamel sauce which is popular with meat eaters too!
Mini Beef Burgers with Beetroot
- ½ tbsp olive oil
- 1 small red or white onion finely diced
- 1 clove garlic crushed
- 500g (17.5oz) lean beef mince
- 1 small raw beetroot peeled and finely grated
- 1 egg beaten
- ½ tsp ground cumin
- ½ tsp ground coriander
- Dash Worcester sauce – optional
- Black pepper
To serve (Optional):
- 14 mini burger buns
- 1-2 avocados sliced
- 2 lebanese cucumbers sliced
- rocket or lettuce
- 3 tomatoes sliced
- 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!
- Heat the barbecue and cook for 3-4 minutes each side until cooked through.