Pork and Veal Burgers with Beetroot Apple Salad

Serves 6, Prep 25 mins, Cook 10 mins

60g baby spinach leaves

6 brioche rolls, split, toasted

Sweet potato fries, to serve

PATTIES

1 tblsp olive oil

1 onion, finely chopped

2 tblsps finely chopped fresh sage

1 tsp dried fennel seeds 500g pork and veal mince

2 tblsps wholegrain mustard

½ cup fresh white breadcrumbs

1 egg, lightly beaten

BEETROOT APPLE SALAD

420g can beetroot slices, drained

1 Pink Lady apple

¹⁄³ cup Greek yoghurt

1 To make patties, heat oil in a large, non-stick frying pan over a medium heat. Add onion, sage and seeds. Cook, stirring occasionally, until onion is soft. Transfer to a large bowl to cool. Add remaining ingredients. Season with salt and pepper. Mix well.

2 Divide into six equal portions. Shape into patties about 8cm in diameter. Cover. Refrigerate for 20 minutes.

3 Heat same, clean, oiled frying pan over a medium heat. Add patties. Cook for about 4 to 5 minutes, or until browned. Turn over. Cover loosely with foil. Cook for further 4 to 5 minutes, or until browned and cooked through. Remove.

4 Meanwhile, make salad. Pat beetroot dry with absorbent kitchen paper. Cut into 5mm wide sticks. Cut apple into quarters. Remove core. Cut into thin slices, then 5mm wide sticks. Gently toss beetroot and apple with yoghurt in a large bowl.

5 To serve, divide spinach, patties and salad over base of rolls. Replace tops. Serve with fries.