500g beef mince
1 chorizo, skin removed and chopped
Sea salt and cracked black pepper
Olive oil, for brushing
1/4 cup sour cream
1/4 cup horseradish cream
4 crusty bread rolls, halved
50g baby spinach leaves, to serve
1 x 200g can beetroot, drained
and finely chopped
1/3 cup balsamic vinegar
1/3 cup brown sugar
1 To make the relish, place the beetroot, vinegar and sugar in a saucepan over high heat and bring to the boil.
2 Reduce heat to medium and cook for 15 minutes or until thickened. Set aside.
3 Place the beef, chorizo, salt and pepper in a food processor and process until well combined. Shape into 4 patties.
4 Preheat a chargrill pan or barbecue to high heat.
5 Brush the patties with oil and cook for 4-5 minutes each side or until cooked through. Mix to combine the sour cream and horseradish.
6 Spread the buns with the horseradish mixture and top with the patties, relish and spinach leaves to serve.
* For more recipes by Donna Hay click here.