1 small yellow beet, scrubbed and very thinly sliced
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons fresh dill
kosher salt and black pepper
1/4 cup mayonnaise
2 tablespoons harissa (North African chili sauce; found in the international aisle)
1 1/4 pounds ground beef chuck
1 1/2 teaspoons ground cumin
2 cloves garlic, pressed
4 ciabatta rolls, split
lettuce leaves, for serving
Sat fat 9g
How to Make It
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.
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.)
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.
Stack the harissa mayo, burgers, and lettuce between the rolls and serve with the salad.