Down Under “Unbeetable” Aussie Burgers


“Unbeetable” Topping

6 slices of beet
6 slices of yellow tomato
1 tsp. shallot, chopped
1 tsp. garlic, chopped
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. parsley
1 Tbsp. thyme
1 tsp. kosher salt
1/2 tsp. white pepper


8oz. sliced beets
3 shallots, chopped
2 garlic cloves, chopped
2 Tbsp. parsley
2 tsp. kosher salt
2 tsp. thyme
1 1/2 white pepper
1 Tbsp. olive oil
1 lb. 80% ground beef
1 lb. 90% ground beef

Vegetable oil (for brushing on grill rack)
12 slices of batard bread
2 Tbsp. 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 top slice of bread and serve.

Makes 6 burgers