Beet, Mushroom and Beef Burgers

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn’t hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.