Beet and Goat Cheese Beef Burger

Ingredients

Here are the following ingredients:

Burger Patties

• 5 lb (2.2 kg) Ground Beef (Lean)
• 3 tbsp (45 mL) ground cumin
• 2 tbsp (30 mL) garlic powder
• 2 tbsp (30 mL) ground coriander
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) onion powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) freshly ground black pepper

Lemon-Herb Yogurt Sauce

• 2 cups (500 mL) plain Greek yogurt, 2%
• ¼ cup (60 mL) chopped fresh cilantro
• ¼ cup (60 mL) chopped fresh dill
• ¼ cup (60 mL) chopped fresh mint
• 2 tbsp (30 mL) lemon zest
• 2 tbsp (30 mL) lemon juice
• 1 tsp (5 mL) kosher salt

Service

• 16 multigrain buns, split and lightly toasted
• 2½ oz (75 g) arugula, about 4 cups (1 L)
• 48 slices pickled beets
• 4 ripe avocados, pitted and sliced
• 16 thinly sliced red onion rings
• 1 lb (500 g) crumbled goat cheese, about 2 cups (500 mL)

Preparation

1. Burger Patties: Season beef with cumin, garlic powder, coriander, salt, onion powder, paprika and pepper. Mix gently until well combined.
2. Form beef into 16 (5 oz/150 g) burger patties, about ½-inch (1 cm) thick. Cover and refrigerate.
3. Lemon-Herb Yogurt Sauce: Stir together yogurt, cilantro, dill, mint, lemon zest, lemon juice and salt. Cover and refrigerate.

Service

1. Grill or sear burger on flat top, turning as needed, until a digital instant-read thermometer inserted sideways into centre of patty reads at least 160°F (71°C).
2. Spread 1 tbsp (15 mL) Lemon-Herb Yogurt Sauce on each side of bun. Arrange ¼ cup (60 mL) arugula and 3 beet slices on bottom bun.
3. Top with cooked burger, ¼ of an avocado, red onion and 2 tbsp (30 mL) goat cheese. Cap with top bun.

Beef Cuts