Dinner · Australian

Aussie Beef Burgers with Beets and Arugula

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 23, 2026

These burgers skip the usual bun in favor of toasted naan, pile on peppery arugula, and finish with sweet sliced beets and a cool dollop of sour cream dip. It's a quick, flavor-packed twist on burger night that comes together in under half an hour.

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Aussie Beef Burgers with Beets and Arugula

Why you'll love this

  • Ready in about 20 minutes start to finish.
  • Naan replaces the bun for a fun, no-fuss base.
  • Sweet beets and peppery arugula make it taste fresh, not heavy.
  • The patties can be frozen ahead for an easy future dinner.

EveryDayMeal recipe

Aussie Beef Burgers with Beets and Arugula

Prep
10m
Cook
10m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 1 pound lean ground beef
  • about 3.5 ounces (1/2 cup) cooked beets, sliced
  • 2 small naan breads
  • 2 cups (about 1.75 ounces) arugula
  • 4 tablespoons sour cream and chive dip
  • 1 teaspoon, plus more to taste salt
  • to taste black pepper

Equipment

  • Grill pan or outdoor grill
  • Mixing bowl
  • Sharp knife
  • Cutting board

Instructions

  1. Put the ground beef in a bowl and add 1 teaspoon salt plus a good grinding of black pepper. With wet hands (this keeps the meat from sticking), gently mix the seasoning through, then divide into 4 equal portions and shape each into a patty. Handle it lightly so the burgers stay tender, not dense.
  2. Slice the cooked beets into thin rounds and split each naan in half so you have 4 pieces to serve as the base.
  3. Heat a grill pan or outdoor grill over medium-high heat. Toast the naan pieces on both sides until lightly golden and warm, about 1 minute per side, then set aside.
  4. Add the patties to the hot grill and cook for 2 to 3 minutes per side, until nicely seared and cooked through. A good crust means more flavor, so resist flipping too early.
  5. Set a piece of toasted naan on each plate and top with a handful of arugula. Add a burger, a few slices of beet, and a dollop of the sour cream dip. Finish with a pinch of salt and pepper and serve right away with a green salad and fries.

Tips from the kitchen

  • Wet your hands before shaping the patties so the meat doesn't stick and stays tender.
  • Make a shallow dimple in the center of each patty with your thumb to keep them from puffing up on the grill.
  • Pat the beet slices dry with a paper towel so they don't make the naan soggy.

Estimated nutrition per serving: 390 cal · 28g protein · 28g carbs · 18g fat

Make it your own

  • Swap the naan for toasted brioche buns or pita if that's what you have.
  • Use ground lamb instead of beef for a richer flavor.
  • Add a slice of sharp cheddar on top of each patty in the last minute of cooking.

Storing & make-ahead

Store cooked burgers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Raw shaped patties freeze well for up to 3 months; thaw in the fridge before cooking.

Good to know

Can I freeze the patties?
Yes. Shape them, then freeze on a tray until firm before transferring to a bag. Thaw in the fridge overnight before grilling.
Can I cook these indoors?
Absolutely. A grill pan or regular skillet over medium-high heat works great, about 2 to 3 minutes per side.
What can I use instead of sour cream and chive dip?
Plain sour cream mixed with chopped chives, or a spoon of tzatziki, both work well.
How do I know the burgers are done?
They should be firm to the touch with no pink in the center, or 160 degrees F on an instant-read thermometer.

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