Jack Sprat Burger anyone?

Jack Sprat Burger

Seeded Jack Sprats are delicious loaded into a brioche bun layered between beetroot chutney and horseradish mayo.


Beetroot Chutney


  • 1 clove of garlic, chopped
  • 1 tsp fresh root ginger, grated
  • 250ml white wine vinegar
  • 250g sugar
  • ½ tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 500g cooked beetroot, sliced
  • 2 Bramley apples, chopped
  • 1 onion, chopped
  • Juice of ½ a lemon
  • Cracked black pepper to taste


  1. Dice the cooked beetroot and place to one side.
  2. Peel & dice the onions & apples and place in a saucepan with the vinegar, sugar, garlic, grated ginger, spices & lemon juice and bring to the boil.
  3. Add the sliced beetroot, bring back to the boil and then simmer for approx. 30 minutes or until the mixture starts to gel and thicken.
  4. Bottle into sterilised jars & seal.


Horseradish Mayo


  • ½ cup mayonnaise
  • 1 tablespoon horseradish sauce
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon cracked black pepper


Stir together all ingredients. Cover and chill until ready to serve.


Seeded Jack Sprats