We've used wagyu beef in this recipe because its higher fat content makes a more moist burger - but regular beef mince is perfectly fine.
800g wagyu beef mince
1 medium brown onion, finely chopped
½ cup breadcrumbs
Freshly ground pepper
2 tbsp grated fresh horseradish or 1 tbsp bottled
150ml sour cream
4 sourdough bread rolls
¼ iceberg lettuce, leaves separated
2 medium beetroot, roasted, peeled and sliced
Preheat a barbecue or grill to high.
Mix mince, onion, eggs and breadcrumbs together and season well. Shape into four burger patties and grill on both sides, to your liking.
Combine horseradish and sour cream. Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, pattie and a few spoonfuls of horseradish sour cream.