Beef BurgersEastern European-AmericanEasy

Beef Burgers with Horseradish Cream and Roasted Beets

Name: Beef Burgers with Horseradish Cream and Roasted Beets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Eastern European-American
Ingredients: 1¼ lb (570 g) ground beef (80/20 blend), cold; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 lb (455 g) fresh medium beets (about 4), scrubbed, halved or quartered; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¾ cup (180 ml) sour cream; 3 tbsp (45 g) prepared horseradish, drained if jarred; ½ tbsp (7 ml) fresh lemon juice; ½ tsp (3 g) Dijon mustard; 1 tbsp (3 g) fresh dill, finely chopped; 4 pumpernickel hamburger buns; 1 tbsp (14 g) unsalted butter, softened (optional); 1 cup (30 g) fresh arugula or baby greens (optional); ½ red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy grilled beef burgers topped with a bright, peppery horseradish cream and served alongside naturally sweet roasted beets. The pumpernickel buns add an earthy, slightly nutty flavor that complements the horseradish bite perfectly. This gourmet burger draws inspiration from Eastern European flavors—think beet-and-horseradish pairings from traditional cuisine—but in a casual, grillable form.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 burgers

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Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C) 15 minutes before cooking
Remove ground beef from the refrigerator 15 minutes before forming patties so it's easier to work with
Have all toppings and condiments prepped and ready to assemble quickly once burgers are cooked

1
Roast the beetsOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Toss the halved or quartered beets with 2 tbsp olive oil and 0.5 tsp kosher salt on a sheet pan.
- Spread in a single layer and roast for 30–35 minutes, stirring halfway through, until a fork pierces the flesh easily and the skin begins to wrinkle slightly.
- The beets will still be warm when you finish cooking the burgers.
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Ready when: Beets are fork-tender and skin wrinkles slightly
Tip: Don't peel beets before roasting—the skin helps them stay moist and slips off easily once cooked.
2
Mix horseradish cream
- In a small bowl, whisk together the sour cream, prepared horseradish, lemon juice, Dijon mustard, and chopped fresh dill until smooth.
- Taste and adjust horseradish or lemon juice to your preference—this should be bright and peppery but not overwhelming.
- Cover and set aside at room temperature until serving.
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Ready when: Mixture is smooth and evenly combined
Tip: Make this ahead if you like—the flavors will mellow and meld over 30 minutes to 1 hour in the fridge.
3
Form burger patties
- Divide the cold ground beef into 4 equal portions (about 2.5 oz / 140 g each).
- Working gently with your hands, shape each into a patty about 3/4 inch (2 cm) thick and slightly larger than your bun—the burger will shrink as it cooks.
- With your thumb, press a shallow indent in the center of each patty (about 1/2 inch / 1 cm deep).
- This helps the burger cook evenly and prevents it from puffing up.
- Season both sides generously with kosher salt and freshly ground black pepper just before grilling.
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Ready when: Patties are evenly shaped with a thumb indent
Tip: Don't overwork the meat or pack the patties—handle them as little as possible so they stay tender. Season only at the end to prevent the salt from drawing out moisture.
4
Grill burgersOven 400°F / 205°C
- Place patties on the preheated grill and cook without moving them for 3–4 minutes on the first side over medium-high heat (400°F / 200°C).
- Flip once and cook for another 2–3 minutes for medium doneness (internal temperature of 160°F / 71°C).
- For a medium-rare burger, pull at 155°F / 68°C.
- Avoid pressing down on the patties while cooking—this squeezes out flavorful juices.
- Transfer cooked burgers to a clean plate and rest for 2 minutes before assembling.
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Ready when: Internal temperature reaches 160°F (71°C) for medium or 155°F (68°C) for medium-rare; juices run clear
Tip: Use an instant-read thermometer inserted sideways into the thickest part of the patty for accurate doneness. Don't flip more than once.
5
Butter and toast the buns
- If desired, lightly spread the cut sides of the buns with softened butter.
- Place them on the grill, cut side down, for 1–2 minutes until lightly toasted and warm.
- Watch carefully so they don't scorch.
- Remove and set aside.
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Ready when: Buns are lightly toasted and warm to the touch
Tip: Toasting the buns on the grill imparts a subtle char and keeps them from getting soggy from the horseradish cream.
6
Assemble burgers
- Place each warm burger patty on the bottom half of a toasted bun.
- Top with a generous dollop (about 2–3 tbsp) of horseradish cream.
- Add a small handful of fresh arugula or greens and a few thin slices of red onion if using.
- Crown with the top bun and serve immediately while the burgers are still warm.
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Ready when: Burgers are assembled and ready to serve
Tip: Assemble burgers one at a time just before eating so the buns don't soften and the horseradish cream doesn't make them soggy.
7
Serve with roasted beets
- Arrange the warm roasted beets on a serving platter alongside the burgers.
- The naturally sweet, earthy beets provide a perfect cool contrast to the hot, peppery burgers.
- Guests can eat them as a side or peel and slice them to add to the burger itself if they like.
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Tip: Roasted beets can be prepared up to 1 day ahead and gently reheated or served at room temperature.

Good to know

Tips

Buy horseradish that is stored in the refrigerated section and labeled 'prepared'—not cocktail sauce. It should taste clean and peppery, not vinegary. Once opened, it lasts about 3–4 weeks in the fridge.
For the best burger texture, choose an 80/20 blend of ground beef (80% lean, 20% fat). The fat renders during cooking and keeps the burger juicy; leaner blends tend to be dry.
If you don't have a grill, you can cook these burgers in a cast-iron skillet over medium-high heat for the same 3–4 minutes per side, or broil them 4 inches from the heat for 4–5 minutes per side.
To peel roasted beets easily, run them under cool water after they've cooled slightly and slip the skin off with your fingers or a paper towel—no knife needed.

Make ahead

The horseradish cream can be mixed up to 1 day ahead and stored in the refrigerator. The beets can be roasted up to 1 day ahead and reheated gently in a 350°F (175°C) oven for 10 minutes, or served at room temperature. Form the burger patties up to 4 hours ahead; cover and refrigerate until ready to grill.

Storage & reheating

Leftover burgers: Store the patties, horseradish cream, and beets separately in airtight containers in the refrigerator for up to 3 days. Reheat patties gently on a grill or in a 350°F (175°C) oven for 8–10 minutes. The beets can also be frozen for up to 3 months; thaw overnight in the fridge and reheat gently. The horseradish cream is best used fresh but will keep refrigerated for up to 1 week.

Substitutions

prepared_horseradish → Fresh horseradish root, peeled and finely grated (use 2 tbsp). Freshly grated horseradish is much more pungent; start with 1 tbsp and add to taste. Wear gloves and work in a ventilated area—the fumes are strong.
sour cream → Crème fraîche or full-fat Greek yogurt. Both work well; crème fraîche will be tangier, Greek yogurt slightly more neutral and tangy. Use the same amount.
pumpernickel hamburger buns → Whole wheat, rye, or regular burger buns. Pumpernickel has a distinctive earthy flavor, but rye buns are a good substitute if you want to stay in the Eastern European spirit. Whole wheat works for a lighter option.
fresh dill → Fresh parsley or chives (use 1 tbsp), or 1 tsp dried dill. Dill pairs beautifully with horseradish and beets, but parsley is milder if you prefer a less herbaceous cream. Dried dill can work in a pinch but will be less vibrant.