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.
Balsamic Brussels + Beets on a Brioche Bun BurgerPrint Pin Rate
- 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
- 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.