Local Grass Fed Burger with Pickled Beets

Local Grass Fed Burger with Pickled Beets

A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN

1 pound Hearst Ranch grass fed beef (can substitute bison)
Fresh kosher salt
Cracked black pepper
1 ounce olive oil
Whole wheat buns
Small handful of arugula
2 slices pickled beets
1 ounce Happy Acres or local goat cheese

Form the beef into 4 ounce patties. Season with salt and pepper while you bring a cast iron skillet to medium-high heat. Add oil to the skillet and place the burgers in the pan. Use a spatula to smash the burger down into a patty, giving a crispy edge (2-3 minutes for a rare, 4-5 minutes for medium). Flip the patty and continue cooking to desired doneness. Place burger on whole wheat bun and top with arugula, pickled beets, and local goat cheese.


Pickled Beets
2 pounds red beets, washed, leaves and stalks removed
1 quart water
2 cups champagne vinegar
1 cup 2010 JUSTIN Cabernet Sauvignon
1 teaspoon sugar
2 bay leaves
2 garlic cloves
5 thyme sprigs

Place all of the ingredients in 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. Let cool, then peel with a paper towel. The beets will keep for up to 7 days.

« back to recipes