Take your classic hamburger to the next level with this gourmet-style burger with pickled beets and fried egg. The combination of juicy beef, tangy-sweet pickled beets, creamy goat cheese, and a rich fried egg creates a bold balance of flavors. It’s hearty, colorful, and perfect for a restaurant-quality meal at home.
Leftover pickled beets also store well and can be reused in salads or sandwiches throughout the week.
🛒 Ingredients
Pickled Beets
- 2 medium beets
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup white wine vinegar
- 3 strips orange peel
- 2 1/2 tsp salt
- 1/2 tsp cracked black pepper
Burgers
- 1 lb ground beef chuck
- 8 oz ground beef sirloin
- 1/2 tsp salt (divided)
- 1/4 tsp ground black pepper
- 4 kaiser rolls, split
- 2 tsp olive oil
- 4 eggs
- 2 oz soft goat cheese (chèvre)
- 4 Bibb lettuce leaves
👩🍳 Instructions
1. Make the Pickled Beets
Boil beets in water until tender (about 30 minutes). Cool, peel, and slice into strips.
In a saucepan, heat sugar, water, vinegar, orange peel, salt, and pepper until dissolved. Add beets and let them sit for 30 minutes. Drain and set aside.
2. Prepare the Burger Patties
Mix ground chuck and sirloin with salt and pepper. Shape into 4 equal patties about ¾-inch thick.
3. Grill the Burgers
Grill over medium heat for 10–12 minutes, flipping once, until fully cooked (160°F / 71°C). Toast the buns lightly on the grill.
4. Cook the Eggs
Heat olive oil in a skillet. Fry eggs until whites are set and yolks are slightly runny. Cover briefly to finish cooking.
5. Assemble the Burger
Spread goat cheese on the bun base. Layer lettuce, beef patty, pickled beets, and fried egg. Top with the bun and serve immediately.
💡 Pro Tips
- Let burgers rest 5 minutes before assembling for juicier meat
- Add extra pickled beets for a stronger tangy bite
- Store leftover beets in the fridge for up to 1 week