Honey Beet Burger
My friends and I recently had a burger competition. There were spinach artichoke burgers, chocolate prune burgers, curried mushroom burgers, juicy lucys, and green chili and white cheddar burgers. No burger lacked deliciousness. It was great to see what people came up with and spend all day cooking and eating with friends. I decided to post my entry here. Perhaps more of the participants will post their burger recipes later. Let me know what you think!
The Honey Beet Burger
There are no quantitative measurements here. When it comes to burger making, I really believe that one should just eye the ingredients and add to taste. I like to smell the spice, then imagine the taste with what I am putting together in my head. I’ve never made the same burger twice, but that’s what makes them good.
The beets —
·Fresh beets skinned and cut into slices · Honey
Put a bit of water (about an inch deep) into a pan. Insert the above ingredients and simmer for about 20 minutes, preferably with a lid on top.
The Bacon —
· Bacon
Thick is best, but whatever you got. Preheat oven to 400º. Put bacon on pans. If you have the pastry drying sheets, put the bacon on that with the pan under it. Though not necessary, this will make your bacon less greasy and more crisp/delicious. Bake for 15 to 18 minutes, until done to your liking. Philistines, feel free to cook your bacon in the microwave.
The Burger Bit —
· Ground Sirloin · Molasses · Cardamom · Thai Chili Garlic Sauce · Teriyaki · Worcestershire Sauce · Paprika · Chili Powder · Mustard Powder · Finely Chopped Onions
Mix all this stuff in a big bowl with your hands. Keep on until you’re sure everything is spread uniformly.
The rub —
· Cardamom · Cracked Pepper · Cracked Rosemary · Celery Salt
Get a large plate, and put these down on it. Your burger will be making out with this savory concoction shortly.
The Patty Part —
· Chévre
Separate the meat into balls for each patty. Don’t be perfect about, this is just to lay out the correct amounts. Grab one patty ball and split it in half.grab a wad of the chévre and stuff it in the middle of one half. Take the other half and form it on top. pat this into your patty. Roll it on top of the rub, and pat the rub into the burger. Slap it on the grill. Do this for each patty.
Putting It Together —
· Endive · Dijon Mustard · Brioche Rolls (or something similar) · Lemon
Cut the rolls/buns open. Put dijon mustard on top. Lay the endive on top of that. Cross the bacon on the bottom bun. Put the burger on top of the bacon, and lay some of the beets on top of that. Squeeze a bit of lemon on top of the endive. drizzle honey over the beets and serve.
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