Homemade with love beef burger with beetroot and red onion relish, fresh rocket salad, crispy bacon and cheddar


You know that horrible sensation after having a quick lunch at Mc D*nalds ?

Feeling big and fat (imagine Mrs. Bibendum in a fancy dress...) and yet being hungry after only three hours.

Every time you say to yourself that you will never, ever eat an industrial burger again, full of fat and non-beef beef. And yet, you go there, again and again. Because everything is made so simple for you. It's quick and cheap. There are a lot of parking places. Your childrens are having fun at the playground, and they even got a present. Amazing.

What if you could do the same at your house ? Or even better ?

Wouldn't it be cool if you could have fun while cooking an easy, yet delicious and healthy burger at your house ?

I call it the "Mc Bonalds Dinner". Bon for good, yummy and healthy. Because homemade burgers are so good !

How to organise a homemade Mc B. dinner ?

  1. park your car on your parking place or in your garage
  2. prepare delicious burgers
  3. organise your kids prefered games
  4. buy them a little strawberry plant - or something usefull - as a present

Does that ring a bell ?

Yes ? Awesome.

Of course your kids are going to continue to ask for Mc D., but at least you've planted a little seed. And who knows, perhaps they are going to like the Mc B.

Juicy, tasty, healthy and beefy burgers

The most important element in a burger is the beef, right ?

I love to go to my butcher and buy fresh ground beef. At least I know where the meat comes from, and I love the contact with food artisans so much.

To add more juiciness and tastiness I usually add some ground pork and one super finely minced onion. Don't forget salt and pepper...or it would be like forgetting the limes in a Caipirinha.

The proportions are 400g beef and 200g pork, plus one egg to maintain everything together, some breadcrumbs for more texture.

What about the size of the beef patty ? It depends on how you like it. I tried everything from thin to big, and even very big patties.

I also use a kitchen scale. Well, working ten years in R&D labs has had some positiv - or negativ ? impacts on me.

In this recipe, and for all the homemade burgers we prepare at home, we weigh 110g for each beef patty. This allows you to cook the patties evenly. Imagine having very thin and very big beef patties to cook...some would be burned while others would still be raw. I suggest you try 110g first and adjust the size next time depending on your taste.

 One recipe, several options

Always remember that cooking should not be stressful. This recipe can be adapted in different ways. One quick way is to prepare the burger without beetroot and red onion relish because it takes time to prepare. Replace it with gherkins to add some acidity. If you have a little bit more time, you should definitively try the version with the relish. The first time I tried beetroot in a burger was in beautiful New-Zealand. There is a place in Queenstown called Fergburger. It was the best burger I've ever had.

I've created this recipe by mixing a recipe of confit d'oignons from my previous french food blog, with a recipe of beetroot relish from Taste.com. It is so yummy, really. I usually freeze half of the quantity of this recipe so basically for 6 people, you can use the quantity prepared for three meals.

So, what are you choosing ? Mc D. or Mc B. ?

Enjoy and have fun.


I would love to know how you prepare burgers and which are your favorites ingredients. Feel free to tell me in the comment section below.

If you think your friends Sarah and John would love it, clic on the little Facebook icon at the end of the article.

Much love,


Beef burger with beetroot and red onion relish, rocket, bacon and cheddar

Juicy beef burger with melted cheese, fresh saisonned rocket salad, crispy bacon and sweet beetroot and red onion relish



Beetroot and red onion relish
2 tablespoons organic olive oil
100g red onion, finely chopped
1 apple, Granny Smith or equivalent (about 120g), cut into small cubes
60g brown sugar
500g beetroot, cooked and coarsely grated
100ml cider vinegar
20ml orange juice, bottled or freshly pressed
1 clove
1 rosemary stalk
salt and pepper to taste

Tasty + tender Beef patties
400g good+ quality beef mince
200g good+ quality pork mince
1 small yellow onion, super finely minced
1 medium egg
2 tablespoons breadcrumbs
salt and pepper, a pinch of each
2 tablespoons sunflower oil for cooking

The stylish + best in the world deco
6 burger buns
6 slices bacon
2 medium yellow onions, sliced (one will be cooked, one will remain raw)
6 slices cheddar - or more for the cheese lovers over there
30g rocket + 1 teaspoon organic olive oil, salt and pepper to season
black sesam seeds + butter knob

BBQ Sauce

First prepare all the ingredients as described in the list.

Then, preprare the beetroot and red onion relish :

  1. In a medium pot, heat the oil over medium heat
  2. Add the red onions and cook until softened, stiring frequently, about 5 minutes.
  3. Add the apple and cook until softened, stiring frequently, about 3 minutes.
  4. Add the sugar and cook until dissolved, about 2 minutes.
  5. Add the beetroot and stir.
  6. Add cider vinegar, orange juice, clove and rosemary, a pinch of salt and pepper, and stir.
  7. Let's cook for about 1 hour over low heat.

While the relish is simmering, prepare the beef patties :

  1. In a medium bowl, mix together beef and pork with a fork
  2. Stir in the onion, egg, breadcrumbs, salt and pepper. Mix everything together with the same fork.
  3. Set aside in the refrigerator, or prepare the patties.
  4. You can either use your hands, a burger press, or Ikea's Kala bowls (as I do) to form the patties. Using a kitchen scale, weigh about 110g for each patty and make sure they have the same thickness so that they'll cook evenly. Press smoothly with a tablespoon. Do not press to much or the meat's going to be dry.
  5. Put the patties on a baking sheet, so that they won't dry. Cook right now or set aside in the fridge until you cook them.

Season the rocket :

In a small bowl, mix together rocket, olive oil, salt and pepper. Set aside.

Prepare the black sesam seeds :

  1. In a small pot, add a knob of butter and let melt in the microwave.
  2. Add the black sesam seeds and mix. Set aside.

Grilling Process, using the deco ingredients

You can cook the ingredients using either two pans, a plancha, or a charcoal grill. With a plancha you can cook everything, patties, bacon, cheese and onions. With a charcoal grill you're gonna need a pan to cook the onions + cheese mix.

Let's say we are using two pans. Heat both pans at the same time + cook with both pans at the same time.

Pan 1 at medium heat. Add the bacon, cook until light brown on both sides and set aside on a paper towel. Add one of the sliced onion and cook for 2 minutes. Add the cheese, covering all the surface of the pan, and slowly let melt over slow heat. Be careful not to overheat the cheese, otherwhise it will be too hard.
Pan 2 at high heat. Add sunflower oil, wait until warm and place the patties in the pan. Let grill until brown, without moving them. I really do insist on that part. I know, you wanna make them dance in the pan, but this is not a good idea. Once brown, return the patties and let them grill.
While the meat is cooking, slightly brush the bun with melted butter+black sesam seeds and grill the buns on all the sides.

So now you're going to wear your Super Woman Cape, because it has to be quick. And YES I'm going to help you.

What do you have in front of you ?

a pot with relish
grilled beef patties
slightly toasted burger buns
grilled bacon slices
one sliced raw onion
one cooked onion + melted cheddar mix
seasoned rocket
Take the bottom part of the burger bun and add some sauce of your choice, like ketchup and/or BB Sauce.

Then add the beef patty, bacon, cheese+oignon mix, raw onions, relish and finaly the rocket.

Voilà ! That's it !

Photography and recipe homemade with love ©Virginie Consort elleetgourmande.com