Weekend tip: beetroot beef burgers
·Marinating the meat
Marinate the meat the day before grilling. Place the beef, cut into cubes, together with peeled and chopped beetroot into a large bowl. Add about three tablespoons of oil, sliced garlic, and season with salt, pepper and your favourite BBQ seasoning.
Letting the meat rest
Mix everything together really well and leave in the fridge until the next day.
Shaping the burgers
Grind the seasoned meat in a meat grinder and immediately shape it into small burger patties.
Jacket potatoes
For the side dish, prepare well-washed jacket potatoes. Cut them lengthways into quarters and boil in salted water until just tender – not fully cooked through, as they'll finish on the grill.
Coating the potatoes
Drain the cooked potatoes. In a large bowl, mix oil with spices – paprika and pepper. Add the potatoes and toss so each piece gets coated in the mixture.
Grilling the potatoes
Place the prepared potatoes on the grill and cook until they have a crispy crust.
Making the dip
Stir the sour cream together with crushed garlic, dill and a pinch of salt.
