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Beef & Horopito Pepper Burger with Beetroot Relish

  • Preparation Time: 10 mins
  • Serves: 4
  • Cooking Time: 25 mins
  • Ready Time: 35 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

4 Silver Fern Farms Beef and Horopito Pepper Burgers
2 tsp olive oil
4 brioche buns, halved, warmed
½ cup mayonnaise
Large handful rocket leaves
8 slices tomato
1 avocado, sliced
100g New Zealand goat’s brie, cut into 8 thin slices

550g beetroot, tops trimmed, peeled
Zest and juice of 1 orange
2 Tbsp olive oil
2 Tbsp pomegranate molasses or balsamic vinegar
1 Tbsp brown sugar
2 cloves garlic, crushed
2 bay leaves
Sea salt and ground pepper

Remove the Silver Fern Farms Beef and Horopito Pepper burgers from pack and allow to bloom for 10 minutes.
Heat oil in a large sauté pan and cook burgers for 3½ – 4 minutes each side, or until done to your liking.

For the relish, grate the beetroot and place in a medium saucepan with all the remaining ingredients.
Season generously then bring to the boil.
Reduce the heat and simmer uncovered for about 20 minutes, or until most of the liquid has evaporated and the beetroot is tender.
Cool and store in a covered container in the fridge.

To serve, spread the cut sides of each bun with mayo then layer up with rocket, tomato, avocado and the burger.
Top with 2 slices of cheese and a dollop of relish. Serve while hot.

Recipe supplied by Dish Magazine for Silver Fern Farms

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