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Place beets in a large saucepan; add water to cover. Bring to a boil; reduce heat. Cook, covered, for about 30 minutes or until tender. Drain and let cool slightly. Under running water, rub off the peel. Halve the beets lengthwise and julienne; set aside. In a medium saucepan, combine sugar, 1/2 cup water, vinegar, orange zest, 2 teaspoons salt and 1/2 teaspoon cracked pepper; bring to a simmer, stirring to dissolve the sugar. Add the beets, remove from the heat. Let stand for 30 minutes; drain, discarding vinegar mixture.
Meanwhile, combine beef chuck and sirloin in a medium bowl. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon ground pepper; mix well. Shape into 4 patties, about 3/4-inch thick.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as directed). Remove patties from grill. Let stand for 5 minutes. Place rolls, cut-sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
Heat oil in a large nonstick skillet over medium heat. Break eggs into pan; cook for 2 minutes. Cover pan; remove from heat. Let eggs stand for about 2 minutes or until whites are set and yolks begin to thicken.
Spread goat cheese on the cut side of each roll bottom. Top with lettuce, burgers, beets and eggs. Add roll tops to burgers.