NB: I used a combination of beef and pork mince, however, this can be substituted for personal preference or if vegetarian, by using other proteins like chicken or jackfruit for veg.
1/2 Red Onion, sautéd in coconut oil
Melrose Coconut oil, for frying burgers and onion
250g beef mince
250g pork mince
1/2 large beetroot finely grated (approx 145g)
1 Tbsp dehydrated quality bone broth stock (I used San Elk)
1 tsp Melrose Essential Reds
1 tsp organic dried Basil
1 tsp organic dried Cumin
1 tbsp Almond Meal (15g)
1 tbsp Melrose Balsamic Vinegar.
Sauté onion until soft and then mix all ingredients together by hand (do not use a food processor as may overmix). Spoon out ~1/4 cup portions and pan fry in pan heated with Melrose coconut oil. Press down with fork and sear both sides to lock in flavour. Cook approx 3-5 mins on each side or until browned and cooked through to your liking. Serve with carrot and beet chips and side salad.