Blue Cheese and Quickled Beetroot Burger


  • 4 x Angel Bay Gourmet Beef Burger Patties
  • 4 x Brioche Buns, halved and toasted
  • 1 x Orange Kumera, cut into 2cm wedges
  • 2 Tbsp Olive Oil
  • 1/2 cup Sour Cream
  • 50g Blue Cheese, crumbled
  • 2 Tbsp Mayonnaise
  • 2 handfuls Baby Spinach
  • 1/2 bunch Dill
  • 1 x Green Apple, thinly cut into matchsticks
  • Juice of 1/2 lemon
  • Quickles
  • 1 x Beetroot, peeled and thinly sliced
  • 1 x small Red Onion, thinly sliced
  • 1/2 cup bread and butter pickles, plus 2 Tbsp pickling liquid
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Brown Sugar
  • 1/3 cup Water


  1. Preheat the oven to 200C fan-forced, grease and line a baking tray with baking paper.

  2. Arrange kumara and patties across baking tray, and drizzle with oil. Bake, turning patties halfway, for 18-20 minutes or until both are cooked through.

  3. Meanwhile, for the quickles, place everything in a saucepan over high heat. Bring to the boil then cover and cook for 5 minutes or until softened slightly. Remove from heat and stand covered until required.

  4. Combine sour cream and cheese in a bowl and mix to combine. Divide between bun bottoms. Bake for 4-5 minutes or until cheese sauce is melted and oozing.

  5. Toss spinach, dill, apple and lemon juice in a bowl.

  6. To assemble burgers. Top bun bottoms with kumara wedges, meat patties, quickled beetroot and tossed salad. Spread mayo across bun tops and top to finish.