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Lincolnshire Sausage & Beetroot Veggie Burger

Lincolnshire Sausage & Beetroot Veggie Burger

  • cauldron-prep-icon

    Prep

    15 minutes

  • cauldron-cook-icon

    Cook

    15 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    British

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

  • Prep

    15 minutes

    cauldron-prep-icon
  • Cook

    15 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

    cauldron-serves-icon

Ingredients

Ingredients
Method

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

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.