Bloody Beet Burgers

Name: Bloody Beet Burgers
Cook time: 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 900 g ground beef 80/20 blend; 60 ml beet juice from cooked beets or bottled unsweetened beet juice; 60 g yellow onion finely grated; 6 g garlic minced; 15 ml Worcestershire sauce; 10 g kosher salt; 2 g black pepper freshly ground; 15 ml neutral oil for cooking the patties; 120 g sharp cheddar cheese cut into ghost shapes or rough rounds; 15 g unsalted butter softened, for toasting buns; 6 count black burger buns split; 90 ml garlic aioli; 90 g dill pickle chips

These Halloween burgers use beet juice for a red-tinged patty and a bold, beef-forward flavor. The buns are toasted, the cheese is cut into ghost shapes, and the finished burgers are stacked with pickles and garlic aioli for a playful but still straightforward home-kitchen main.

By Julienne

Cook time: 20 minutes

Servings: 6

Ingredients

900 g ground beef 80/20 blend
60 ml beet juice from cooked beets or bottled unsweetened beet juice
60 g yellow onion finely grated
6 g garlic minced
15 ml Worcestershire sauce
10 g kosher salt
2 g black pepper freshly ground
15 ml neutral oil for cooking the patties
120 g sharp cheddar cheese cut into ghost shapes or rough rounds
15 g unsalted butter softened, for toasting buns
6 count black burger buns split
90 ml garlic aioli
90 g dill pickle chips

Instructions

In a large bowl, combine the ground beef, beet juice, grated onion, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Mix just until evenly combined; overmixing will make the burgers dense. Divide into 6 equal patties, each about 150 g, and press a slight dimple in the center of each one. The patties hold together and are evenly tinted with beet juice.
Heat a large skillet or grill pan over medium-high heat and add the neutral oil. Cook the patties in a single layer, in batches if needed, for 4 to 5 minutes per side, until browned outside and the center reaches 71 C. The exterior is browned and the patties register 71 C in the center.
While the patties cook, cut ghost shapes from the cheddar with a small knife or cookie cutter. Butter the cut sides of the buns lightly, then toast them cut-side down in a skillet or on the grill until golden. The buns are toasted and the cheese ghosts are ready to place on the burgers.
As soon as the patties are done, top each one with a cheddar ghost and let it soften for about 1 minute off the heat. Spread garlic aioli on the bottom buns, add the patties, then top with pickles and the bun lids. The cheese is softened, the burgers are assembled, and the buns are lightly crisped.