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 = $1.26UK £3.53 burgers only. £6.21 with buns and salad, Per serve with bread and salad = 45pAmerica - 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.