This burger was inspired by ingredients that start with the letter “B”. You have balsamic brussels sprouts, beets, a brioche bun, oh and it’s a burger. Any kind of burger patty would be great for this; from a turkey burger, veggie burger to a beef burger. Beef starts with “B,” so that’s obviously what I used. The only thing I sort of intentionally forgot was the brie cheese and the bacon. Feel free to add those if you wish.
I just got back from Salt Lake City, Utah, for the Everything Food Conference, which was a fantastic event and I learned lots and made new friends. You can read about some of my thoughts and takeaways from the conference over here. After eating in restaurants for four days, I was ready to get back in the kitchen. I headed to the grocery store with a shopping list of ingredients, but no particularly dishes in mind. I happened to pick up brussels sprouts, beets and brioche buns, which all start with “B.” After making this burger, (actually while I was making this burger); I realized that I had left off two B ingredients that would go so well with it. Those two ingredients are bacon and brie cheese. I promise that it is still delicious without them.
I have been wanting to do something beets and burgers for a while now. I’m not quite ready to incorporate beets into the actual burger (which sounds like such a cool idea), so I decided to start by putting some thinly sliced pickled beets on top. Turns out that it works great.
Speaking of beets; what’s with all the beet hate lately? Seems like when ever I mention beets to someone they give me the look like beets are liver or spam. Beets are delicious, nutritions and kinda like candy. I can understand when someone doesn’t like something, but why the extreme hate on beets? Maybe it’s just the times.
Roasted brussels sprouts are so darn good. I like to shave them thin with a Mandoline slicer so they get crispy and start to caramelize in a hot oven. For this burger, I mixed in a little balsamic vinegar, which goes great with the pickled beets. These roasted Brussels are also delicious on pizza, pasta or as a side dish.
One great tip for keeping burger buns from getting soggy is to place a piece of lettuce on the bottom in between the bun and the patty.
Ingredients
- 6 oz Shaved Brussels Sprouts about 2 cups
- 2 1/2 tablespoons olive oil plus more for cooking the burgers
- 1 tablespoon Balsamic Vinegar
- 2 Burger Patties beef, turkey, veggie, etc
- 1/4 cup Pickled Beets sliced thin
- Brioche Buns
- Butter Lettuce optional
- Kosher Salt & Freshly Ground Pepper
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl; combine the shaved brussels sprouts, olive oil, balsamic vinegar and salt & freshly ground pepper.
- Transfer to a parchment lined sheet pan, then roast in the oven for about 10 to 15 minutes, or until they turn golden and are tender.
- Season the burger patties with salt & pepper, then cook on a lightly oiled griddle or grille until done.
- Lightly oil the inside of the buns, then toast on the griddle.
- Build the burgers by layering a slice of lettuce on the bottom, then the patty, sliced beets and then the roasted brussels sprouts on the brioche buns with your favorite sauce.
Notes
Damn. This recipe is everything I was craving! I mixes healthy ingredients that I love in a way that sounds incredible. Can’t wait to try it!
Hi Laticia – So glad you like it. Let me know how it turns out.
Beets are… iffy for me, but I have enjoyed them when they are more on the candied beets side. I would love to do brie on a burger though! We found that if you stack a burger just right, the contents won’t slide around either as you are eating through it! Barrel Republic (one of our reviews) came to mind for that! *yum* =)
Hey Lynn – So you are one of the anti-beet people. lol.
Brie on burgers is one of my favorites. I have a brie and caramelized onion burger recipe on the site.
Your Barrel Republic review looks delicious!