Beet-Stuffed Burgers


Chef Johnny Bridge, University of British Columbia

Chef Bridge calls these burgers a ‘kinder surprise’ with the reveal of the roasted beet slice at first bite. At UBC these burgers are served on a whole wheat potato bun garnished with goat cheese mayo, frisée lettuce lightly dressed in lemon juice and olive oil, two slices of tomato and UBC farm-made pickles.

This recipe was adapted from Chef Bridge’s original and modified to cook at home.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Beet-Stuffed Burgers



1 medium to large beet

Canola or sunflower oil

10 oz (300 g) mushrooms, finely chopped (lobster or other exotic mushroom)

1⅔ cups (400 mL) thinly sliced onions

5 cloves garlic, finely chopped

1 egg

1 cup (250 mL) cooled cooked fine grains (such as amaranth, quinoa, fine bulgur) or whole wheat couscous

1 tsp (5 mL) black peppercorns, crushed

1 tsp (5 mL) salt

1⅔ lb (800 g) Medium Ground Beef

Salt and fresh ground pepper

8 burger buns

Toppings as desired


  1. Place beet in a baking dish. Roast in preheated 400°F (200°C) oven for about 45 minutes or until tender. Rub off skin and set aside to cool.
  2. Meanwhile, heat a thin layer of oil over high heat in a large skillet. Cook mushrooms, onions and garlic, stirring, for about 5 minutes or until tender. Transfer to a sieve and drain off any liquid. Let cool.
  3. Beat egg with a fork in a large bowl. Add mushroom mixture, cooked grain, peppercorns and salt. Gently mix in beef with a fork (careful not to over-mix).
  4. Cut cooled peeled beet crosswise into 8 slices, about ¼-inch (5 mm) thick. Divide beef mixture into 8 portions. Shape each portion into a patty, about 1 inch (2.5 cm) thick, wrapping the beef around a beet slice. Place on a baking sheet or tray, cover and refrigerate for 30 minutes.
  5. Season patties all over with salt and pepper. Heat a lightly oiled cast-iron skillet over medium-high heat. Sear patties, in batches as necessary, for about 6 minutes, turning to brown both sides. Transfer to a rimmed baking sheet.
  6. Bake burgers in preheated 375°F (190°C) oven for about 12 minutes or until a digital instant-read thermometer inserted sideways into the meat portion of several burger patties reads 160°F (71°C). Let stand for 2 minutes.
  7. Serve burgers on buns with desired toppings.


Tip: Chef Bridge elevates these burger patties by wrapping them in caul fat prior to cooking as a way to encourage moist juicy burgers even when made with Lean or Extra Lean Ground Beef. Caul fat is used in cooking as a stretchy web-like casing for ground meat dishes like patties, meatballs or sausage. Caul fat can come from pigs, sheep or cattle.

Previous articleHeaven Can Wait Meat Loaf
Next articleBeef and Mushroom Ragu