Farm Burger No.3 Black Board Grass-Fed Burger

Adapted by
Yield: 1 burger


Pickled Beets
2 pounds red beets, washed, leaves and stalks removed
1 quart water
3 cups balsamic vinegar
1 teaspoon sugar
1 teaspoon allspice
2 whole cloves
2 fresh garlic cloves
5 sprigs thyme
To Assemble and Serve
5 ounces grass-fed beef
Fresh kosher salt
cracked black pepper
1 ounce olive oil
Sesame seed egg bun, toasted with butter
Small handful arugula
Pickled Beets, 2 slices
1 ounce goat cheese


For the Pickled Beets:

Peel the skin from the beets with a peeler. Add the beets, water, balsamic vinegar, sugar, allspice, cloves, garlic, and thyme to a large pot and bring to a boil. Simmer for 45 minutes to 1 hour, or until you can easily pierce the beets with a knife. Place the beets and all the liquid and ingredients into separate containers. Cool and refrigerate for seven days.

To Assemble and Serve:

Gently form the beef into a 5-ounce ball. Season with salt and pepper while you bring a cast iron skillet to medium-high heat. Add oil to the skillet, then place the burger in the pan. Use a spatula to smash the burger down into a patty, giving a crispy edge. After you have achieved a crispy edge (approximately 2 to 3 minutes for a rare, 4 to 5 minutes for medium), flip the patty and continue cooking to desired doneness.

Place burger on sesame seed bun and top with arugula, Pickled Beets, and local goat cheese.