- Preparation and cooking time
- Cook: -
- Serves 4
- 500g lean minced steak
- 100g cooked beetroot
- 2 mini garlic and coriander naan bread
- 50g bag rocket
- 4 tbsp soured cream and chive dip
- STEP 1
Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)
- STEP 2
Sort out your ingredients: Slice the beetroot and split the naan breads.
- STEP 3
Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.
- STEP 4
Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.