Beef Burger with Beet Relish Recipe – Smoky Spiced Luxury

Difficulty:

3/5

Serves:

4 PEOPLE

Prep Time:

30 minutes

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Beef Burger with Beet Relish Recipe

Irresistible Beef Burger with Beet Relish elevates classic backyard grilling through 2 pounds medium grind beef seasoned with garlic-oregano-Worcestershire punch, crowned by 3 cups ruby-red beet-apple-onion relish simmered with Cabernet-mustard seed-clove-cinnamon spice — bold showstopper from A IS FOR APPLE “Beef and Beets,” hosted by Robert Jewell. Thumb-dimpled patties guarantee flat caramelized crust while 40-minute relish reduction yields addictive sweet-savory depth serving 4 generously with 2-week fridge life.

The Inspiration

Beef Burger with Beet Relish marries American diner perfection with British chutney tradition — ¼-inch beet-apple-onion holy trinity simmered in Cabernet-spice creates 3 cups jammy treasure while medium grind beef’s 20% fat renders cast iron sizzle perfectly. Robert Jewell masterfully executes A IS FOR APPLE‘s beef-beet synergy where thumb dimple prevents puffing and mustard-coriander perfume elevates beyond ketchup. Episode’s dual theme finds brilliant expression; 4 thick patties deliver steakhouse substance.

Relish versatility shines — pork chop glaze, cheeseboard star, chicken topper — while Worcestershire’s umami anchors beef simply. Jewell emphasizes uniform ¼-inch dice (texture harmony), evaporated liquid timing (jammy perfection), and cast iron preheat (crust foundation). Scales effortlessly — double relish for gifting, turkey swaps maintain juiciness. Relish’s garnet gloss transforms ordinary bun into gourmet canvas.

Ingredients

2 lbs (908g) ground medium burger meat
1 teaspoon (5ml) dried oregano
1 teaspoon (5ml) garlic powder
1 teaspoon of Worcestershire
Olive oil for drizzling
Salt and pepper to taste
4 hamburger buns
Fresh toppings such as lettuce, tomato

Beetroot Relish

1 ½ pounds (681g) beet root
2 medium Spanish onions, peeled
3 granny smith green apples
2 tablespoons (30ml) mustard seeds
1 tablespoon (15ml) whole coriander
1 teaspoon (5ml) ground cloves
1 tablespoon (15ml) ground cinnamon
2 cups (500ml) Cabernet Sauvignon red wine
1.5 cup (375ml) sugar

Method

For the relish peel and dice the beets into ¼ inch (.63cm) dice.
Peel and dice and core the apples in ¼ inch (.63cm) dice. Dice the Spanish onions into medium dice.
Add all to a medium saucepan.
Add the mustards seeds, coriander, ground cloves, cinnamon, red wine and sugar.
Place the saucepan over medium low heat and bring to a boil. Reduce heat and allow to simmer for about 40 minutes or until all liquid is evaporated and the relish is thickened. Makes 3 cups (750ml) of relish.
Note: the recipe makes 3 cups (750ml) it can be successfully divided. This relish can be served with pork, chicken and a great addition to a cheese platter. Keeps for 2 weeks in the refrigerator.
Remove and allow to cool.
In a medium bowl mix the burger meat with garlic powder, oregano, and Worcestershire.
Gently form the meat into 4 hamburger rounds. Using your thumb make a dimple in the center of the burger. (This is done so the meat doesn’t turn into a large meat ball when cooking)
Place a large cast iron pan over medium high heat.
Drizzle the burgers with olive oil and season with salt and pepper.
Place the burgers into preheated cast iron pan. Allow the meat to caramelize and turn a deep golden brown before flipping. Adjust heat if necessary.
Flip and repeat for the remaining side.
Cook burgers until desired doneness.
Remove burgers place on buns top with beet root relish and your favorite toppings.

Serving Suggestions

Stack Beef Burger with Beet Relish with smoked cheddar ooze and brioche throne or deconstruct relish as cheeseboard star — episode’s beef-beets theme demands blue cheese crumbles while arugula provides peppery lift. Tailgate converts to sliders; ploughman’s lunch features pork pie partner. Pair Zinfandel matching spice or crisp Pilsner cutting richness; transform relish into flatbread magic. Freezes perfectly; goat cheese elevates brunch benedict.

Final Thoughts

Irresistible Beef Burger with Beet Relish recipe from A IS FOR APPLE “Beef and Beets,” hosted by Robert Jewell, transforms 2 pounds medium grind beef into 4 thick dimpled patties seared cast iron crisp, crowned by 3 cups Cabernet-spiced beet-apple-onion relish — 40-minute evaporation, thumb-dimple engineering, and mustard-coriander perfume guarantee steakhouse perfection with 2-week fridge life serving 4 generously. Uniform ¼-inch dice creates relish silkiness while Worcestershire anchors beef simply, scaling effortlessly from backyard BBQs to cheeseboard transformation with Zinfandel pairing matching spice complexity perfectly.

Find more recipes from A is for Apple here!