Spring-Herbed Beef Burgers on Golden Beet Sando Buns

Never in my LIFE have I ever before felt REFRESHED after eating a tasty beef burger, everyone. ‘Nuff said– please give this herby-spring, melodious golden beet-bunned and greened burger a try.


  • 2 large golden beets with reserved green leafy tops, prepared Sando-Bun style
  • 2 pounds lean ground beef
  • 2 cups chopped fresh parsley, stems removed
  • 3/4 cup chopped fresh red onion
  • 3 cloves raw garlic, diced
  • 1 Tbsp garlic powder
  • 1 Tbsp olive oil
  • 1/2 Tbsp dried tarragon
  • 1/2 Tbsp dried mint
  • 1 tsp dried dill weed
  • 1 tsp dried sage
  • 1 tsp black pepper
  • 1/2 tsp salt
  • sliced cucumbers to garnish
  • Fresh arugula/rocket leaves to garnish

Inactive prep time: 1 hour to roast golden beets sando-style
Active prep time: 30-40 minutes
Yields: 8 servings


  1. Prepare the golden beets Hamburger Sando-Bun style. Once cool enough to handle, use a serrated knife to CAREFULLY cut the golden beets into 16 thin slices.
  2. In a large bowl, combine chopped onion, parsley, and diced garlic.
  3. Add the ground beef, dried herbs, dried garlic, salt and pepper to the bowl. Use your hands to mix the ingredients together until everything is thoroughly incorporated. (Tip: wet your hands with water to keep them from sticking.)
  4. Divide the meat-and-veg mixture into 8 equal sized portions. Using the palms of your hands, flatten and shape each portion into a round patty. Rest the patties along the edge of the mixing bowl until ready to cook.
  5. Heat a large skillet on medium heat and grease with 1/2 a tablespoon of olive oil.
  6. Place four patties on the skillet with equal space between them and cook 7-10 minutes on each side, until both sides are browned. (Tip: add up to 1 cup of water to the pan while the patties are cooking in order to deglaze it.)
  7. Store the patties on a paper-towel lined plate to catch excess oil, and cover with a lid to keep warm. Repeat step 6 with the other 4 patties.
  8. While the burger patties are cooking, heat 2 cups of water in a pan on medium-high heat. Rinse and chop the reserved golden beet leafy tops and stems, and add them to the pan. Water-fry the greens and stems for 5-10 minutes, stirring occasionally, until soft and tender.
  9. Once burger patties are completely browned, plate between golden beet sando-slices, adding beet greens, fresh arugula, and cucumber slices to taste. Enjoy!

Yasmine’s notes:

This recipe came from what was originally a salad of mine posted about a year ago at the time of this writing on my Instagram— 31 Days of Salads for the month of March. At the time, I was inspired to share what I was doing for the sake of health itself— to show that healthy recipes could be quick, uncomplicated, frankly beautiful to behold, and DELICIOUS to eat. As well as life-sustaining!!! (Only way I could indeed survive with enough energy to manage this AND Torus Link AND helping to care for my family AND practicing music AND on and on and on.) Things had linked for me to have exactly 31 salads ready to share.

Fast forward 1 year later, and I recognized that the salad itself— “Golden Beet Salad with Jalapeño-Onion Cream”— was a salad where the flavors worked… but perhaps making a nut cream, for instance, finding golden beets, having fresh jalapeños on hand, AND preparing it all for a simple salad was just a bit too inaccessible on an everyday level, even if the flavors themselves worked.

In rearranging the essentials, what’s here now is this burger-style sando that fits as a spring-style burger, made from ingredients you can typically find in the spring all together, and with no further a complicated process than making ~normal~ burger patties from scratch, simply roasting golden beets and sautéing their greens, and then putting them together. Except… again… this is the first burger I have ever had in my life that has helped me feel REFRESHED in eating it. It’s so nutrient-packed… so light… that not only do the flavors still work together: you feel GOOD after eating it too! Something I never would have ever believed possible with a frikkin’ BEEF BURGER.

This is why, for my two cents— when you know you have a *seed* of an idea that’s spot-on, even if its initial concept may need to be tweaked… stay with the idea. It may simply just need to be carried out to its fullest concept, like this entire site itself. 😉


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