Burger with Pickled Beets and Fried Egg

Burger with Pickled Beets and Fried Egg
Staff Writer
Better Homes & Gardens

An elegant variation of a classic cheeseburger, this burger from Better Homes and Gardens packs an extra punch of protein by topping theirs with a fried egg. The favorable combination of goat cheese and beets is included in this burger and makes it one that we’ll like trying every now and then when we’re looking to mix things up. 

Click here to see 50 Best Burger Recipes

4
Servings
588
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 medium beets
  • 1/2 Cup sugar
  • 1/2 Cup water
  • 1/2 Cup white-wine vinegar
  • 3 strips orange peel
  • 2 1/2 Teaspoons salt
  • 1/2 Teaspoon cracked black pepper
  • 1 Pound ground beef chuck
  • 8 Ounces ground beef sirloin
  • 1/4 Teaspoon ground black pepper
  • 4 Kaiser rolls, split
  • 2 Teaspoons olive oil
  • 4 eggs
  • 2 Ounces soft goat cheese
  • 4 bibb lettuce leaves

Directions

In a large saucepan combine the beets and enough water to cover. Bring to a boil and reduce heat. Cook, covered, about 30 minutes or until tender. Drain and let cool slightly. Under running water, rub off the peels. Slice the beets thinly and set aside. In a medium saucepan bring sugar, the ½ cup water, vinegar, orange peel, 2 teaspoons salt, and the cracked black pepper to a simmer, stirring to dissolve the sugar. Add the beets, remove from the heat. Let stand for 30 minutes and then drain, discarding vinegar mixture.

Meanwhile, for burgers, combine the beef chuck and sirloin in a medium bowl. Sprinkle with the remaining ½ teaspoon of salt and the ¼ teaspoon of ground black pepper and mix well. Shape into 4 patties, about ¾-inch thick.

For a charcoal or gas grill, place the patties on the rack of a covered grill directly over medium heat.

Grill for 10 to 12 minutes or until done (160 degrees), turning once halfway through grilling. Remove patties from grill. Let stand for 5 minutes. Place the rolls, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.

In a large nonstick skillet heat the olive oil over medium heat. Break the eggs into a skillet and cook for 2 minutes. Cover skillet and remove from heat. Let the eggs stand about 2 minutes or until the whites are set and yolks begin to thicken.

Spread the chèvre on the cut side of each roll bottom. Top with lettuce, burgers, beets, and eggs. Add roll tops to burgers.

 

Nutritional Facts

Total Fat
36g
51%
Sugar
1g
1%
Saturated Fat
17g
71%
Cholesterol
140mg
47%
Carbohydrate, by difference
24g
18%
Protein
43g
93%
Vitamin A, RAE
86µg
12%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
75mg
8%
Choline, total
83mg
20%
Fiber, total dietary
6g
24%
Folate, total
34µg
9%
Iron, Fe
7mg
39%
Magnesium, Mg
51mg
16%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
419mg
60%
Selenium, Se
40µg
73%
Sodium, Na
557mg
37%
Water
147g
5%
Zinc, Zn
13mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.