Just Beet It Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.



2 medium sized red beets, stem end trimmed off
1 medium sized golden beet, stem end trimmed off

Maple Vinaigrette

1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon maple syrup
3 tablespoons olive oil
½ teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Bleu Cheese Sauce

1 cup crumbled bleu cheese
1 ½ cups mayonnaise
½ tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
1/8 cup fresh mint, finely chopped
½ teaspoon kosher salt
½ teaspoon fresh ground pepper

Burger Patties

1 tablespoon olive oil
3 cups beet greens, washed and dried and finely chopped
2 tablespoons Zinfandel wine
¼ cup minced shallot
2 cloves garlic, minced
2 tablespoon chopped fresh mint
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

2-3 tablespoons vegetable oil for brushing on the grill rack
6 Fresh Bulkie Rolls
6 red onion slices
2 cups baby spinach, washed and dried


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

Individually wrap each beet in aluminum foil. Place the beets on the grill grate and cover. Cook, turning the beets occasionally, until just tender, 35-45 minutes. Let beets cool, then peel and slice the beets into ¼ -inch thick rounds.

While beets are roasting make the maple vinaigrette. In a small bowl whisk together the Dijon mustard, white wine vinegar, and maple syrup. Slowly whisk in olive oil and season with salt and pepper. Toss beets and maple vinaigrette together, cover and place in the refrigerator to let marinate 20-30 minutes.

To make the bleu cheese sauce combine all ingredients in a small bowl. Cover and refrigerate to let flavors blend together.

To make the patties heat a medium sized fire-proof skillet on the grill. Add 1 tablespoon of olive oil and sauté beet greens with Zinfandel wine until beet greens become tender and most of the liquid has evaporated about 5-10 minutes. Let cool slightly before forming the patties. Combine the sautéed beet greens, minced shallots, garlic, mint, ground chuck and salt and pepper, handling as little as possible but making sure the ingredients are evenly distributed. Shape into 6 patties to fit the bun size. Loosely cover with plastic and set aside until ready to use.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook over medium high heat, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, toast the buns by placing the cut sides down on the outer edges of the grill rack.

To assemble the burgers spread the bleu cheese sauce evenly on the bottom of each Bulkie roll. Place cooked patties on top of the sauce, followed by the marinated beets, sliced red onions and equal portions of the baby spinach. Add the bun tops and serve.

Makes 6 Burgers