Beet, Mushroom and Beef Burgers

By Martha Rose Shulman

Updated June 27, 2024

Beet, Mushroom and Beef Burgers
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(167)
Comments
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I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn’t hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.

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Ingredients

Yield:Serves 4
  • ¼pound peeled roasted beets (1 medium)
  • ½pound roasted mushroom mix
  • ½pound lean ground beef
  • 1tablespoon minced chives
  • 1shallot minced
  • 1teaspoon fresh lemon juice (more or less to taste)
  • Salt
  • Freshly ground black pepper
  • 1tablespoon finely chopped mint
  • Olive oil for cooking (no more than 1 tablespoon)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

201 calories; 14 grams fat; 5 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 378 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grate beet on large holes of a grater.

  2. Step 2

    In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.

  3. Step 3

    Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.

Tip
  • The burger mix will keep for a day or two in the refrigerator.

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Ratings

5 out of 5
167 user ratings
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Comments

HTownActor

I've made this several times now and its a winner. I like to flavor it with some balsamic and Greek seasonings but its open to anything. A wonderful way to retain a loved food and cut the cholesterol.

Doris

One of the best hamburgers I’ve made. I served it on Russian rye, mixed the mint into sour cream to layer on the bread and placed sliced white onion on the burger. I was duplicating the “Russian Deluxe” at my college hangout.

skylar

Delicious! Served with goat cheese and arugula. Be careful when cooking, the burgers fall apart easier than your standard patty.

Barbara

Good idea. Note the mixture does not freeze as patties very well. Gets too watery.

Stefanie

Does it matter if you use yellow or purple beets?

skylar

Delicious! Served with goat cheese and arugula. Be careful when cooking, the burgers fall apart easier than your standard patty.

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