This is a rather interesting combination. If you have leftover pickled beetroot from last night’s dinner, you could use that… or from a jar of store–bought pickled beets.
Ingredients
Beetroot
- 2 Med sized Beetroots
- ½ cup Sugar
- ½ cup Water
- ½ cup Wine Vinegar (White)
- 3 Strips Orange Peel
- 2½ Tsp Salt
- ½ Tsp Cracked Black Pepper
Patties
- 1 lb Ground Beef Chuck
- 8 oz Ground Beef Sirloin
- ¼ Tsp Ground Black Pepper
To Serve
- 4 Kaiser or Hamburger Rolls, Cut Open
- 2 Tsp Oil
- 4 Eggs
- 2 oz Soft Goat Cheese
- 4 Frilly Lettuce Leaves (Bibb lettuce)
How to Make It
-
Beetroot
- In a large saucepan combine the beetroots and enough water to cover them. Bring the water to the boil and reduce the heat. Pop the lid on (you may need to perch it an angle to prevent spillage) and cook until tender (30 mins).
- Drain and leave them to cool a bit. Then rub off the peels under running water (or use a knife to skin them).
- Now halve them lengthwise and julienne. Keep one side.
- Find a medium –sized pan (you will add the beetroot to it in a moment) and bring sugar, water, vinegar, orange peel, the cracked black pepper and only 2 Tsp of the salt to the simmer. Stir to dissolve the sugar.
- Once the sugar is dissolved, add the beetroot and remove from the heat.
- Leave the mix to stand for about half an hour for the flavors to combine. Drain and discard the liquid. Burgers
- While the beetroots do all their cooking and waiting etc., you may as well combine the meat(s) with the remaining salt and ¼ Tsp ground pepper.
- Shape into four ¾” thick patties. Now cook the Burgers
- Charcoal grill: Grill on the rack of an uncovered grill directly over med–hot coals until the internal temp is 160°F (10–12 min), turning once halfway through.
- Gas: Cook as above, but covered.
- Once you take the patties off the grill, let them rest for 5 minutes. While you do this, you can pop the rolls onto the grill lack for a few minutes to toast them lightly. You are almost ready to serve. Eggs
- Break the eggs into a pan over a med –hot heat. Cover and cook of 2 minutes, then turn the heat off so that the eggs can cook in the trapped heat for another 2 minutes. The whites should be set and the yellows just cooked. To Serve
- Spread the goat’s cheese on the bottom (cut) side of each roll. To with lettuce leaves, the burgers, cooked beetroot strips, and the eggs. Pop the roll tops back on.
