Nothing beets this burger. Beets.
I spent a lot of my burger-making meals looking at Bobby Flay and Hubert Keller. I’ve also been privileged enough to eat their burgers over the last couple of years. But let’s face facts — Gordon Ramsay is my culinary god. Yes, Bobby has gotten a lot of love on this blog this year (and with good cause), but the best meal I’ve ever eaten came from a Ramsay kitchen. So today we’re putting Bobby on the backburner and trying a hand at Ramsay’s healthy take on a burger.
I didn’t alter this dish in any way with the exception of the protein. Beth and I swapped a turkey patty in place of the 80/20 beef. And for as much praise as I give Ramsay, I completely disagree with mixing things like ketchup or spices into the meat itself. It’s a burger, not a meatball or some manner of loaf. So instead, I mixed the paprika, salt and pepper, and seasoned the outside of the patty with it, and let it grill a nice crust on the meat. I recommend you do the same, or maybe try it both ways to see which way you prefer.
Recipe adapted from Gordon Ramsay
1 1/2lb (600g) good quality lean ground beef
1 tsp smoked paprika
pinch of cayenne pepper
sea salt and black pepper
olive oil, to cook and drizzle
8oz (250g) cherry tomatoes on the vine
splash of balsamic vinegar
8 oz (250g) cooked beat in natural juices, drained
3 tbsp capers, rinsed and drained
handful of italian parsley, roughly chopped
2 tbsp balsamic vinegar
3 tbsp olive oil
1 large cucumber
handful of mint leaves, chopped
3-4 tbsp plain yoghurt
squeeze of lemon juice, to taste
Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp salt (or less to taste) and 1/2 tsp pepper. Mix well with your hands, then shape into 4 neat patties. Place on a plate or tray, cover with plastic wrap, and chill for at least 30 minutes to set the shape.
Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1-2 minutes until the tomatoes are soft but still retain their shape.
Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.