These colourful burgers have great textures and flavours which mingle to perfection with the creamy horseradish dip. Enjoy!
Ingredients for the Burgers
½ pack Cauldron Lincolnshire Sausages
1 tbsp vegetable oil
1/2 onion, diced
1 clove garlic, crushed
1 small carrot, grated
1 cooked beetroot, grated or cut into thin ribbons (approx. 140g)
2 tbsp fresh breadcrumbs
1 small egg, beaten
1/2 red chilli, deseeded and diced
2 tbsp parsley, chopped
Salt and black pepper
Ingredients for the Horseradish Cream
3 tbsp whipped cream
1 tsp horseradish sauce
Salt and black pepper to taste
Heat the oil in a pan and sauté the onions for 5 minutes then add the garlic and cook for 1 minute more. Allow to cool for 5 minutes.
Part blitz (pulse) the Cauldron Lincolnshire Sausages in a food processor until roughly chopped and add half of the onion, carrot and beetroot and pulse again. Stir in the remaining burger ingredients.
Preheat the oven to 200C. Form the mixture into 4 equal sized burgers and place on a lightly greased baking tray. Cook for 14 minutes.
To make the horseradish cream, combine the ingredients in a small bowl and season to taste.
Serve the burgers with a dollop of horseradish cream on the side or alternatively serve in a brioche roll with a side of skinny sweet potato fries and a crisp salad.