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Spiced Beet Burgers

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 People

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.

Items you can prep ahead (optional)

  • Peel and grate 1 cup beet
  • Make yogurt feta sauce
  • Make beef mixture and form patties

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!).

Notes

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…)