These burgers are spiked with some grated beets for a vibrant red color and some sneaky extra fiber and nutrients. Enjoy them in burger form or go bun-less! Just don’t skip that garlicky yogurt feta sauce to slather all over (keep extra on the side, you’ll want more…).
Ingredient highlight
Beef! Is an extremely nutrient-dense meat with lots of iron, vitamin B12, zinc, and selenium to name a few. Try to buy grass-fed organic (and local if that’s an option) beef when possible.
This is a great article to help you understand what to look for when buying grass-fed beef.
Servings 4 People
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1 lb ground beef
- 1 cup peeled and grated beet about 1 medium beet
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- Oil for coating
- Arugula (optional)
- 4 burger buns (optional)
For the yogurt feta sauce:
- 4 oz feta cheese, crumbled (about 1 cup)
- ½ cup plain whole milk Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, grated or crushed (optional)*
- Salt, to taste
- *I love the raw garlic flavor in this sauce, but if you aren’t a fan of raw garlic, leave it out.
Instructions
- In a high-speed blender, add the feta, yogurt, olive oil, lemon, and garlic. Blend until smooth (it’s okay if it’s a little chunky). You want the sauce to be thick, not super runny (this may depend on how thick your Greek yogurt is). Taste and season with salt, if needed.
- Heat up the grill on high heat for at least 15 minutes.
- In a large bowl, add the beef, beet, soy sauce, garlic powder, cumin, salt, and pepper. Use your hands to mix until just combined. Form into 4 large patties or 6 smaller ones, about ¾-inch thick.
- Brush each patty with a bit of oil (this helps prevent sticking) and transfer to the grill for 3-5 minutes, or until there are nice grill marks. Flip and cook for 5-7 minutes more, or until cooked to your liking.
- If making a burger, toast your buns, add arugula, beef patty, and top with yogurt feta sauce (keep extra nearby, you’ll want more!).
Items you can prep ahead (optional)
- Peel and grate 1 cup beet
- Make yogurt feta sauce
- Make beef mixture and form patties
Substitutions:
- If you are vegetarian, hop over to the Chickpea Beet Burger recipe.
- If you don’t like beef, try making it with bison or ground turkey. Those meats have lower fat content, so you run the risk of the burgers being a bit dry. Try to buy dark meat (thigh) ground turkey instead of the 99% lean ground breast.
- Not into the beet addition? Leave it out!
- If you can’t have dairy, use the Tahini Sauce from the Chickpea Beet Burger recipe (LINK).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Burgers: up to 4 days in the fridge or 3 months in the freezer
- Yogurt feta sauce: up to 4 days in the fridge or 3 months in the freezer
Leftovers + Repurposing:
- Warm up your burgers in the microwave until warmed through.
- Chop the burgers up and add them to salads or bowls.
- This burger and sauce pairs really well with the Zucchini Farro Salad.
- Use that yogurt feta sauce on pretty much anything and everything (grilled meats/veggies, sauce for bowls, eggs, tacos, etc…)
