Beet, Mushroom and Beef Burgers

• 1/4 pound peeled roasted beets (1 medium)
• 1/2 pound roasted mushroom mix
• 1/2 pound lean ground beef
• 1 tablespoon minced chives
• 1 shallot minced
• 1 teaspoon fresh lemon juice (more or less to taste)
• Salt
• freshly ground black pepper
• Olive oil for cooking (no more than 1 tablespoon)

1. Grate beet on large holes of a grater.
2. .
3. In a large bowl mix together all of the ingredients except the oil for cooking until well combined.
4. Shape into 4 patties.
5. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
6. Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan.
7. Cook patties for 4 minutes on each side.
8. Remove from pan and serve.
9. You can use a bun or not (I think they are fine without).
10. Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.

beets, mushroom mix, ground beef, chives, shallot, lemon juice, salt, freshly ground black pepper, olive oil

Taken from cooking.nytimes.com/recipes/1017262 (may not work)