Oh how we love the umami taste of roasted beets! Better still, let’s stack those beets on a meaty burger and top it with savory pickled onions, feta cheese and a balsamic reduction. Yes please!
I know what you’re thinking. Why not just make burger patties out of beets as a delicious vegetarian alternative? We’ve done this, and we agree that most recipes that involve using beets as a stand-in for meat will satisfy most open-minded carnivores, but this site is called love and umami. So, you can bet we have no qualms about packing in that umami flavor! While most searches for beet burgers through the ‘ol Google will bring up vegetarian options, we figured why not marry the meat and the beet while dressing it up with some extra zip!
Burgers are a food item we try to consume at a minimum, or only on special occasions, but when we do have one, we’re going to go all out! We decided to make this burger when our local grocer had some quality, grass fed beef on sale. Though we can admit, it may be far more ethical to be a vegetarian when it comes to most meat available at your local store, it’s nice to know this animal had a life of roaming and grazing before it made its way to our plate.
With the addition of the pickled onions, feta cheese, and balsamic reduction this was one of the most mouth-wateringly delicious burgers we’ve had! The pickled onions post can be found here.
Roasted Beet Burgers with Balsamic Reduction
(2) Red beets
(1/2 cup) Balsamic vinegar
(1.5 lbs) Grass fed beef
(2 T.) Worchestershire sauce
(3 cloves) Garlic, minced
(1/3 cup) Chopped parsley
(1/2 t.) Salt
(1/2 t.) Black pepper
Crumbled Feta cheese
Preheat oven to 375°F.
Begin by roasting the beets. It’s best to roast them with skins on to prevent them from drying out. Give these puppies a good scrubbin’ first to get dirt off and then rub with a little olive oil, salt, and pepper. Place the beets on a baking sheet and roast for 45 minutes to an hour, turning the beets a few times for even cooking. Let them cool until you can handle them and then skin and slice.
For the balsamic reduction, bring the vinegar to a boil then quickly turn the heat down to low and let simmer for 15-20 minutes. You want the vinegar to reach a thick and slightly sticky consistency. Watch out for burning by stirring frequently.
To make the burger patties, mix beef, Worcestershire, garlic and chopped parsley. Add salt and black pepper to your liking (we used 1/2 t. salt & 1/2 t. pepper). Shape meat into patties and push your thumb into the middle to create a little indent which will help them keep their shape as they cook. In a skillet, cook the burgers for about 6 to 8 minutes over medium-high heat (depending on how well done you like it) turning only once.
Toast your buns for a few mins in the already hot oven. To assemble the burgers, layer burger patty, beet slices, and top with feta, pickled onions, and a drizzle the balsamic reduction. Enjoy!