RECIPES: Recipe Details

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Can’t be "Beet" Sirloin Burgers with Chevre and Fried Shallots Can’t be "Beet" Sirloin Burgers with Chevre and Fried Shallots Can’t be "Beet" Sirloin Burgers with Chevre and Fried Shallots Can&rsquo


1 cup canola oil (extra for brushing grill later)
½ pound shallots (approx 6), thinly slice crosswise and separated into rings
½ teaspoon ground sea salt
1 ½ pounds ground sirloin
1/2 cup grated raw beets
2 tablespoons Sutter Home Cabernet Sauvignon
2 teaspoons garlic power
1 teaspoon onion power
1 teaspoon salt
1 teaspoon ground black pepper
6 onion buns, split
4 ounces soft chevre cheese


Heat gas grill to medium heat. Bring 12-inch heavy skillet to medium heat. Add oil to skillet, when it begins to smoke add a ½ of shallots and fry for approximately 4 minutes, stirring as needed. Transfer to paper towels with slotted spoon to drain; repeat with remaining shallot rings. Sprinkle fried and crisped shallots with salt; set aside

In large bowl, mix together ground beef, grated beets, wine, garlic powder, onion powder and salt and pepper until well combined; form into 6 equal sized patties.

With gas grill still on medium to medium-high, grill patties for 3-5 minutes on each side until cooked to desired preference. Transfer patties to platter and toss buns on the grill face side down for a minute or two to warm up.

To assemble burgers, place a patty on the bottom bun and spread top of burger with ¾ ounce room temperature chevre cheese (it will start to get deliciously soft) and top with an equal portion of the fried shallots and top bun.


Deliriously yummy, the ooziness chevre cheese contrasted with the crisped shallots makes a sophisticated taste statement combined with the sirloin beef burgers. And the big surprise is the addition of beets to the burgers; a great way to keep the meat moist, especially for those who like more well-done burgers.