Yo yo yo, how’s everybody doin? Fan-freakin-tastic I hope!
Today, I’m sharing with you the majestic, one of a kind, out of this world, Triple Threat Burger. Now everybody loves the good ol’ salty-sweet flavor combo (if you don’t, we can’t be friends). But no one ever thinks to throw spicy into the mix! So. I decided it was time that changed.
This burger has it all. The salty (burger & bacon), the sweet (honey, red beet & sun dried tomato), and the spicy (cayenne & wasabi). Sound like a weird combination? Good. That was my intention. When you throw seemingly random ingredients together, it either ends up insanely delicious or insanely gross. In my humble opinion, this burger falls into the former category. And you wouldn’t think it, but it’s SO EASY to make! I’m positive it would be even more delicious with some goat cheese too. But I didn’t have any 🙁 Next time!
But that wasabi honey? To. die. for. I love it. It’s also awesome for dipping fries or chicken into. I got the idea from Chick-a-Biddy, one of my favorite restaurants in Atlanta.
- 1-1.5 lbs ground meat (turkey, chicken, beef, bison, or pork)
- chili powder
- garlic powder
- cayenne pepper
- 2 large red beet roots
- 4 slices nitrate free bacon
- ½ cup marinated sun dried tomatoes
- 2 Tbsp honey
- wasabi paste
- First, boil or roast your beet roots. Scrub the skins then either boil until tender (25-30 minutes) or wrap individually in foil and roast at 400 F until tender (about an hour). Let the beet roots cool enough to handle. While still warm, remove the skins (they should slip off pretty easily if they're fully cooked). Set aside.
- Gently shape your ground meat into 4 equally sized patties. Generously sprinkle each side of the patty with chili powder, garlic powder, cayenne pepper, sea salt and fresh cracked pepper (for spicier, use more cayenne).
- Heat a skillet or grill. If using a skillet, add a bit of coconut oil. Once the oil/grill is hot, add the burgers and cook for 4-5 minutes per side.
- Remove the burgers from the skillet, and cook your bacon to your desired crispiness.
- Slice the beet root into large rounds, flat on each side. Reserve the ends of the beet roots for later use.
- To make the wasabi honey, stir a small dab of wasabi paste into the honey (I suggest starting with about ⅛-1/4 tsp, tasting it, and then adding more if you wish).
- To serve, place the burger on top of the beet round, and then top with a slice of bacon, a few sun dried tomatoes, and a drizzle of wasabi honey! Voila!