Slice the beetroot into cubes and mix the vinegar, water, sugar and salt in a jug. Stir thoroughly and then pour over the beetroot and leave in the fridge for 2 hours
Thinly slice the onions and put on a medium high heat with the butter
Stir continuously and once they begin to soften add the sugar and balsamic vinegar. Keep stirring until nicely caramelised.
For the burger, season well and shape the mince into a patty. Leave in the fridge for an hour to set
Cook the burger on a medium high heat until nicely seared on both sides. You can then finish in the oven at 180c for 6-8 minutes to finish cooking
Then add butter to the same pan and once it melts add the flour. Stir well for a minute or two and then add the stock. Keep adding and stirring until you have a thick sauce. Then add the cream and Worstershire sauce, let it reduce until really thick
For the mayo, combine the piccalilli, mayo and parsley in a bowl and stir well.
For the crispy onions, throw in the seasoned flour and make sure they’re coated well. Heat some oil to 180c and fry until golden brown and crispy. Finely chop
Toast your bun and for the additional toppings I added freshly diced onion, pickles, with ketchup and mayo. Build and enjoy