4 x Angel Bay Premium Angus Beef Patties
8 x rashers of streaky bacon
4 x large burger buns
1 cup of diced canned beetroot, drained
4 x large gherkins, drained and diced
1 tablespoon of salted capers, rinsed and chopped
1 tablespoon of runny honey
12 slices of canned beetroot
Combine the drained beetroot cubes with the chopped gherkins, capers and honey to form a simple relish and set aside.
Cook the Angel Bay Angus burger patties according to the instructions on the packet.
Place a large frypan over a high heat and fry the bacon rashers until crispy, alternatively you can place them under the grill of your oven.
Split and lightly toast the burger buns under your grill.
Spread a generous layer of mayonnaise onto each bun and layer the Angus burger patties with the beetroot relish, 2 crispy bacon rashers and additional beetroot slices.
Replace the bun's top and serve immediately with potato crisps on the side if desired.
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