Plant-Based Baharat-Spiced Burgers with Beet Tzatziki
By Sara MayerPublished on January 31, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
Beet Tzatziki
1 beet, peeled and shredded (¾ cup) ¼ English cucumber, shredded (½ cup)½ teaspoon table salt ½ cup plain plant-based or dairy yogurt 2 tablespoons extra-virgin olive oil 1 tablespoon minced fresh mint or dill1 small garlic clove, mincedBurgers
12 ounces plant-based ground meat 2 teaspoons baharat 1 ½ teaspoons dried oregano ⅛ teaspoon table salt 2 teaspoons extra-virgin olive oil 4 hamburger buns, toasted if desired1 ½ ounces (1½ cups) baby arugulaBefore You Begin
If baharat is unavailable, substitute a combination of ¾ teaspoon cumin, ½ teaspoon pepper, ½ teaspoon ground coriander, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves.
Instructions
- Toss beet and cucumber with salt in colander set over medium bowl and let sit for 15 minutes. Discard any drained juices and wipe bowl clean with paper towels. Whisk yogurt, oil, mint, and garlic together in now-empty bowl, then stir in beet mixture. Cover and refrigerate for at least 1 hour or up to 24 hours. Season with salt and pepper to taste.
- Break ground meat into small pieces in large bowl. Add baharat and oregano and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½-inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Sprinkle patties with salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer. Serve burgers on buns, topped with tzatziki and arugula.
for the beet tzatziki
for the burgers
Time
1¼ hoursYield
Serves 4Ingredients
Beet Tzatziki
Burgers
Ingredients
Beet Tzatziki
Burgers
Ingredients
Beet Tzatziki
Burgers
Why This Recipe Works
These burgers, made on the stovetop for ease, are a feast for both the eyes and the taste buds: toothsome patties spiked with a blend of complex, warm spice; topped with a vivid-pink, earthy-sweet beet tzatziki; and piled high with fresh, bright green arugula. Baharat, a sort of all-purpose spice blend common in Middle Eastern cuisines, comes in many iterations. but it usually includes black peppercorns, coriander, cumin, and cinnamon. Mixed right into these burger patties along with woodsy dried oregano, baharat lends its multilayered flavor to each bite. A shredded beet tinges the tangy tzatziki (a garlicky Greek cucumber-and-yogurt sauce) with its standout color, and a generous portion of baby arugula gives the burgers a peppery bite.
Before You Begin
If baharat is unavailable, substitute a combination of ¾ teaspoon cumin, ½ teaspoon pepper, ½ teaspoon ground coriander, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves.
Instructions
- Toss beet and cucumber with salt in colander set over medium bowl and let sit for 15 minutes. Discard any drained juices and wipe bowl clean with paper towels. Whisk yogurt, oil, mint, and garlic together in now-empty bowl, then stir in beet mixture. Cover and refrigerate for at least 1 hour or up to 24 hours. Season with salt and pepper to taste.
- Break ground meat into small pieces in large bowl. Add baharat and oregano and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½-inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Sprinkle patties with salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer. Serve burgers on buns, topped with tzatziki and arugula.
for the beet tzatziki
for the burgers
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