Juicy Beetroot Burger with Goat Cheese Dip

Finely grate the pre-cooked beetroots. In a bowl, mix well with the minced pork, egg, and dried marjoram. Season generously with salt and pepper.

Form two equally sized burger patties from the mixture. Sear them in a pan with a little oil for about 3 minutes on each side. Then finish cooking in a preheated oven at 180°C for about 10 minutes.

While the burgers are in the oven, stir the goat cream cheese with the milk until smooth or briefly blend until a creamy dip forms. Season with a pinch of salt and pepper to taste.