These steak burgers are easy for little hands to handle, but are paired with a delightful homemade beetroot relish that adults will love, too. The key to this easy supper is slicing the steak as thin as possible to make for easy eating.
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/ Serving 5 people
/ Serving 5 people
bake-at-home bread rolls(ContainsGluten)
baby spinach leaves
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. Finely slice the red onion. Grate the beetroot until you have ¾ cup. TIP: Wear gloves to avoid staining your fingers. Peel the cucumber into ribbons using a vegetable peeler.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 4-5 minutes, or until softened. Add the beetroot and cook for 4-5 minutes, or until softened. Stir in the brown sugar and the balsamic vinegar and cook for 2-3 minutes, or until thickened and reduced. TIP: Stand back! Vinegar emits a strong vapour when heated! Set aside in a bowl and cover with foil to keep warm.
Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the beef rump steaks with a pinch of salt and pepper and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare or a little longer for well done. Set aside on a plate and cover with foil. Rest for 2 minutes and then slice into thin 0.5 cm strips.
Place the bake-at-home continental rolls directly on the wire racks in the oven and cook for 4-5 minutes, or until heated through.
Slice the continental rolls in 1/2 and spread the base with a spoonful of garlic aioli. Top with the slices of steak, the beetroot relish, the cucumber ribbons and a handful of baby spinach leaves. Season with a pinch of salt and pepper. TIP: If the kids don’t like beetroot, leave it off their burger and add more to the adult servings!
Cut the garlic aioli steak burgers in half and divide between plates. Toss the remaining baby spinach leaves with a drizzle of olive oil and balsamic vinegar. Season with a pinch of salt and pepper and serve on the side.