Spiced Beef Burger With Shaved Cucumber and Beet Salad

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Photo by Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 604 calories
    • Fat 35 g
    • Sat Fat 9 g
    • Cholesterol 88 mg
    • Sodium 1,055 mg
    • Protein 30 g
    • Carbohydrate 37 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 50 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.

Combine the cucumber, beet, olive oil, vinegar, dill, and ¼ teaspoon each salt and pepper in a medium bowl.

Combine the mayonnaise and harissa in a small bowl.

Ingredients

  1. Check canola oil, for the grill
  2. Check 1/2 cucumber, thinly sliced
  3. Check 1 small yellow beet, scrubbed and very thinly sliced
  4. Check 2 tablespoons olive oil
  5. Check 1 tablespoon sherry vinegar
  6. Check 2 tablespoons fresh dill
  7. Check kosher salt and black pepper
  8. Check 1/4 cup mayonnaise
  9. Check 2 tablespoons harissa (North African chili sauce; found in the international aisle)
  10. Check 1 1/4 pounds ground beef chuck
  11. Check 1 1/2 teaspoons ground cumin
  12. Check 2 cloves garlic, pressed
  13. Check 4 ciabatta rolls, split
  14. Check lettuce leaves, for serving

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
  2. Combine the cucumber, beet, olive oil, vinegar, dill, and ¼ teaspoon each salt and pepper in a medium bowl.
  3. Combine the mayonnaise and harissa in a small bowl.
  4. In a separate bowl, gently mix together the beef, cumin, garlic, ¾ teaspoon salt, and ½ teaspoon pepper with your hands until just combined. Form the beef mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.)
  5. Grill the burgers until an instant-read thermometer inserted in the center registers 140° F, 4 to 5 minutes per side for medium-rare. Grill the rolls, split-side down, until toasted, 10 to 20 seconds.
  6. Stack the harissa mayo, burgers, and lettuce between the rolls and serve with the salad.