Prep Time:

15 mins

Cooking time:

40 minutes 



Beef and Beetroot Burgers
  • ½ red onion, diced
  • 1 tbsp Melrose Organic Full Flavour Coconut Oil
  • 250g beef mince
  • 250g pork mince
  • ½ large beetroot, finely grated (approx. 145g)
  • 1 tbsp dehydrated quality bone broth stock
  • 1 tsp Melrose Essential Reds
  • 1 tsp organic dried basil
  • 1 tsp organic dried cumin
  • 1 tbsp almond meal (15g)
  • 1 tbsp balsamic vinegar
Creamy Tzatziki
  • ½ cup coconut yoghurt natural
  • ½ ‒1 clove garlic, pressed
  • ½ cucumber, finely grated
  • 1‒2 tbsp lemon juice
Veggie Chips


Start the veggie chips by pre-heating oven to 220 degrees and line baking tray.

Mix Veggie Chips ingredients together in bowl until veggies are evenly coated. Place veggies on tray in a single layer and bake for 30‒40 minutes, turning halfway through, until crisp or to your liking.

To prepare the burger patties, sauté onion until soft. In a bowl, mix Beef and Beetroot Burgers ingredients by hand (do not use a food processor as it may overmix).

Heat pan and melt coconut oil. When hot, spoon out 1/4 cup portions of mince. Press portions down with fork and sear both sides to lock in flavour. Cook for 3‒5 mins on each side or until browned and cooked through to your liking. Set aside.

For the tzatziki, shake all Creamy Tzatziki ingredients together in a jar until combined. Smear generous portions on your burger buns and use as a dip for veggie chips.

Serve Beef and Beetroot Sliders on burger buns with Veggie Chips (I like some in the bun – nostalgic!) and a side salad drizzled with Melrose Organic Avocado Oil.


You can use your veggies of choice, e.g. what's seasonal or in the fridge! I prefer veggies with pigment all the way through for optimal health benefits.

I used a combination of beef and pork mince for the patties but this can be substituted for personal preference or by using other proteins, like chicken or jackfruit for vegetarians. 

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