Week 2 of National grilling month with Rooted In Nature continues with another great recipe! Beef & beet- we’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger.
Beet & beef burgers (with tomato relish)
1 head garlic
1/2 tsp olive oil
2 plum tomatoes, halved lengthwise and seeded
1 tsp red wine vinegar
1 tsp raw honey (or omit if vegan)
1/4 tsp ground allspice
1 lb lean ground beef OR plant-based beef
1 red beet, peeled and grated (about 1 cup)
1 large carrot, peeled and grated (about 1 cup)
1 large egg or plant-based egg
1/2 cup whole-grain bread crumbs
1/4 cup each finely chopped fresh basil and parsley
1/4 tsp each sea salt and ground black pepper
Preheat a grill to medium. Fold a 24-inch-long sheet of heavy-duty foil in half crosswise to make a 12-inch square. Slice off top third of garlic head to expose cloves; place head in center of foil and drizzle with oil. Fold up edges of foil to create a pouch, pinching to seal. Place on grill, close lid and grill until cloves are soft and golden brown, about 30 minutes. Let cool enough to handle.
Meanwhile, place tomatoes, cut side down, on grill. Close lid and grill, turning once, until lightly grill-marked, about 2 minutes. Transfer to a food processor. Squeeze garlic cloves into processor. Add vinegar, honey and allspice and pulse until coarsely chopped. Scrape into a small bowl; set aside. Meanwhile, in a large bowl, mix together beef, beet, carrot, egg, bread crumbs, basil, parsley, salt and pepper. Shape into 6 patties.
Lightly grease grill grates. Place patties on grill, close lid and grill on medium heat, turning once, until an instant-read thermometer reaches 160°F when inserted in thickest part, 8 to 10 minutes. Serve with relish.
If you take to the grill with these unique burgers let us know, we'd love to hear your thoughts!