Lincolnshire Sausage & Beetroot Veggie Burger
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Lincolnshire Sausage & Beetroot Veggie Burger

Prep 15 mins
Cook 15 mins
Serves 4

These colourful burgers have great textures and flavours which mingle to perfection with the creamy horseradish dip. Enjoy!

Vegetarian Lincolnshire Sausages Find out more

Ingredients

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

Method

  1. 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.
  2. 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.
  3. Preheat the oven to 200°C. Form the mixture into 4 equal sized burgers and place on a lightly greased baking tray. Cook for 14 minutes.
  4. To make the horseradish cream, combine the ingredients in a small bowl and season to taste.
  5. 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.

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