RECIPES: Recipe Details

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Down Under "Unbeetable" Aussie Burgers

Inspired by a trip Australia, these beet-infused delights are sure to bring the taste of this land down under directly into an American home. Widely used and very versatile, the beet seems to adapt to many flavor combinations. I kept the ingredients simple to enhance and not overpower the subtle sweetness they provide. Mixed with beets and topped with goat cheese, these burgers are surely enough to make a "G'Day!" out of any grilling occasion!


"Unbeetable" Topping
6 slices of beet
6 slices of yellow tomato
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons parsley
1 tablespoon thyme
1 teaspoon kosher salt
½ teaspoon white pepper
8 ounces sliced beets
3 shallots, chopped
2 garlic cloves, chopped
2 tablespoons parsley
2 teaspoons kosher salt
2 teaspoons thyme
1 ½ teaspoons white pepper
1 tablespoon olive oil
1 pound 80% ground beef
1 pound 90% ground beef
Vegetable oil (for brushing on grill rack)
12 slices of batard bread
2 tablespoons olive oil
6 leaves of red leaf lettuce
6 slices of roasted garlic gourmet goat cheese


Place beet and tomato slices in two separate bowls. Combine shallot, garlic, olive oil, balsamic vinegar, parsley, thyme, salt, and pepper in a bowl. Whisk well. Pour equally over beet and tomato slices. Cover and set aside to marinate. Prepare medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine sliced beets, shallots, garlic, parsley, salt, thyme, pepper, and olive oil in a food processor and process until finely ground. Transfer mixture to large bowl and add beef. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit batard slices. When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover and cook, turning once just until done to preference, 4-5 minutes on each side for medium. Remove from heat and let rest while grilling the bread. Brush one side of batard slices with olive oil and place on outer edge of rack to toast lightly. To assemble burgers, remove beet and tomato slices from marinade. On 6 batard slices, place 1 leaf of red leaf lettuce, 1 beet slice, 1 patty, 1 slice of goat cheese, and 1 tomato slice. Add the top slice of bread and serve. Makes 6 burgers