Beef mini burgers on pizza bases with chile and beet salad

Serves 8:

1 x 13.8oz (391g) can refrigerated classic pizza crust

all-purpose flour

1 x 14oz (400g) jar good-quality tomato sauce

For the burgers:

1lb (500g) lean ground beef

1 cup freshly grated Parmesan cheese

½ cup fresh bread crumbs (from about 2 slices of firm white bread)

3 tbsp olive oil

1 garlic clove, crushed through a press

2 tbsp finely chopped red onion

¼ teaspoon pimentón (Spanish smoked paprika)

2 large eggs, lightly beaten

2 tbsp chopped flat-leaf parsley

4 sprigs of fresh thyme, leaves picked

sea salt and freshly ground black pepper

For the chile and beet salad:

12oz (350g) raw beets, peeled and coarsely grated

1 small fresh red chile pepper, seeded and finely chopped

1 tbsp olive oil

juice of ½ lemon

Method:

1 Combine the ground beef, Parmesan, bread crumbs, oil, garlic, onion, paprika, eggs, parsley, and thyme in a bowl, and season with salt and pepper. Mix together well by hand. With damp hands, form the mixture into 36–40 balls about the size of small walnuts. Place about 2in (5cm) apart on a large baking sheet lined with parchment paper, and press down with your thumb to flatten a little. Chill to firm, while you prepare the dough.

2 Preheat the oven to 400°F (200°C). On a lightly floured surface, roll or press the dough to about ¼in (5mm) thick. Using a biscuit cutter, cut into 1¾–2in (4–5cm) discs, and place on another large baking sheet lined with parchment paper.

3 Place the sheet of pizza crusts on a rack in the lower third of the oven, and the sheet of meatballs in the upper third. Bake for 10–15 minutes until the crusts are golden and the burgers are cooked through. Meanwhile, warm the tomato sauce in the microwave or in a small saucepan over medium heat.

4 To make the salad, combine all the ingredients in a bowl and toss to mix. Spoon a little of the tomato sauce onto each pizza crust, then top with a burger. Garnish each burger with a dab of beet salad and serve immediately.

Beef mini burgers on pizza bases with chile and beet salad