Dining and Cooking
In Chefs’ Collections

Beet, Mushroom and Beef Burgers

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn’t hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.

Ingredients

  • ¼ pound peeled roasted beets (1 medium)
  • ½ pound roasted mushroom mix
  • ½ pound lean ground beef
  • 1 tablespoon minced chives
  • 1 shallot minced
  • 1 teaspoon fresh lemon juice (more or less to taste)
  • Salt
  • freshly ground black pepper
  • Olive oil for cooking (no more than 1 tablespoon)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      165 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 13 grams protein; 36 milligrams cholesterol; 64 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Grate beet on large holes of a grater.
  2. . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
  3. Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.
  • The burger mix will keep for a day or two in the refrigerator.

20 minutes

Dining and Cooking