Wednesday, May 16, 2012

Burgers with Beet Relish and Cucumber Raita

Burgers with Beet Relish and Cucumber Raita
Servings: 4

For the burgers:
1 1/3 lb. lean ground beef
1 tsp. smoked paprika
Pinch of cayenne pepper
Salt and pepper
Olive oil
4 whole-wheat hamburger buns

For the beet relish:

8 oz cooked beet
3 Tbsp. capers, drained and rinsed
Handful of parsley, roughly chopped
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil

For the cucumber raita:
1 large cucumber
Handful of mint leaves, chopped
3 - 4 Tbsp. plain yogurt
Lemon juice, to taste

Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp. salt and 1/2 tsp. pepper. Mix with your hands, then shape into 4 patties. Place on a plate, cover with plastic wrap, and chill for at least 30 minutes to set the shape.

Make the beet relish. Roughly chop the beet and place in a food processor along with the capers, parsley, vinegar and olive oil. Pulse until the mixture is roughly chopped - you don't want to puree the beet. Season to taste and transfer to a bowl.

For the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add lemon juice and season with salt and pepper to taste.

Heat a grill. Brush the burgers with olive oil and cook until medium, about 3 1/2 to 4 minutes per side. Remove and let rest for a few minutes.

Serve the burgers on buns with beet relish and cucumber raita.

NOTES: We were looking for a different way to have burgers, and this was a home run. The beet relish is particularly excellent.

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