Chef Ray - Naked Burgers with Quick Beetroot Relish + Kumara Chips - Coach Ray

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Nadia Lim
Chef Ray

Chef Ray – Naked Burgers with Quick Beetroot Relish + Kumara Chips

I prepared this dish recently for some friends I hadn’t seen for a while. With a couple of beers this went down nice and smooth.

From: Lim, Nadia (2015) Nadia Lim’s Fresh Start Cookbook Penguin Random House

Serves: 4


Kumara Chips

  • 600g red or gold kumara, skin on, scrubbed, cut into 2cm-thick wedges
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper

Venison Burgers

  • ¼ cup breadcrumbs, soaked in 2 tablespoons of milk
  • 600g venison or beef mince
  • 1 free-range egg
  • 1 onion, grated
  • 2 garlic cloves, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 tablespoon olive oil

To serve

  • 1 cup quick beetroot relish
  • ⅓ cup natural unsweetened thick Greek yoghurt
  • 2 teaspoons wholegrain mustard
  • 1-2 teaspoons horseradish sauce (optional)
  • 4 handfuls baby rocket
  • 2-3 tomatoes, sliced
  • ½ small red onion, thinly sliced into rings
  1. Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara or sweet potato and olive oil together on prepared tray. Season well with salt and pepper and bake for 25-30 minutes until golden and crispy.
  2. Mix together all burger ingredients, except olive oil. Divide mixture into eight portions and shape into eight burger patties 1-2cm thick. Heat a large frying pan or barbecue grill to medium. Rub olive oil all over the burgers. Brown burgers for 1-2 minutes on each side until half-cooked then transfer to the oven to finish cooking for 3-4 minutes. Set burgers aside to rest for a few minutes.
  3. While you are cooking and resting the burgers, make the relish.
  4. Mix yoghurt with wholegrain mustard and horseradish, if using.
  5. To serve, place two burgers on each plate and divide kumara chips, rocket leaves, tomato and red onion between plates. Serve with a good spoonful or two of beetroot and yoghurt on the side.

The burger patties can be frozen (uncooked). When you want to cook one, just take it out of the freezer and allow to defrost first.

Get more great recipes like this from the Nadia’s cookbook:

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published a couple of years ago:


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Ray has competed in triathlons from sprint to ironman distance (both IM Taupo and Challenge Wanaka). Consequently he is aware of the importance of balancing training with lifestyle, thus complimenting other important aspects of an athlete’s life (family, work, study commitments etc…). • Entering your first triathlon? • Stepping up to a longer distance? • Looking to go faster? • Wanting to turn previous negatives into positives? Ray has coached athletes to achieve these and more. Training programmes are accessible online, so athletes can be located anywhere and still reap the benefits of Ray’s coaching. Contact him to discuss how he can assist you to achieve your goals.
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