Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

1 onion - roughly chopped

2 cloves garlic - roughly chopped

1 tablespoon horseradish sauce

1 tablespoon Worcestershire sauce

salt & pepper to taste

225 g (8 oz) minced meat

1 tablespoon vegetable oil

2 large burger buns - split & toasted

Avocado Cream:

1 ripe avocado pear

1 tablespoon lime juice

1 tablespoon mayonnaise

salt & pepper to taste

Beetroot Relish:

1 raw beetroot

1 teaspoon horseradish sauce

1 dessertspoon mayonnaise

salt & pepper to taste


Billy whiz the onion and garlic in a food processor or blender until finely chopped.

Add the sauces, seasoning, and minced meat, and then whiz in pulses until just combined.

Shape the mixture into two burgers, and refrigerate until firm.

Avocado Cream:

Peel and mash the avocado with the lime juice, stir in the mayonnaise, and season to taste.

Beetroot Relish:

Peel and grate the raw beetroot, then stir in the horseradish and mayonnaise, and season to taste.

Assemble Burger:

Add the vegetable oil to a hot frying pan, and then fry the burgers for 5 - 6 minutes on both sides.

Split and toast the buns. Fill the buns with the avocado cream topped by the burgers.

Serve them accompanied with the beetroot relish.