Dinner · Australian

Aussie Burgers with Beetroot and Naan

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 28, 2026

This is the burger Australians grew up with, complete with a slice of beetroot that adds a sweet, tangy crunch you did not know you were missing. Instead of buns, toasted naan holds it all together, and a dollop of sour cream and chive dip pulls it into one juicy bite. It comes together fast enough for a weeknight but tastes like a backyard cookout.

Jump to recipe
Aussie Burgers with Beetroot and Naan

Why you'll love this

  • Ready in about 20 minutes start to finish.
  • The beet adds a sweet, tangy crunch that sets it apart from any regular burger.
  • Toasted naan is a fun, sturdy stand-in for buns.
  • Only a handful of ingredients, most already in your fridge.

EveryDayMeal recipe

Aussie Burgers with Beetroot and Naan

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

Ingredients

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

Equipment

  • Grill pan or outdoor grill
  • Mixing bowl
  • Spatula

Instructions

  1. Add the ground beef to a bowl, then sprinkle over 1 teaspoon salt and plenty of black pepper. With damp hands (so the meat does not stick), mix the seasoning through evenly.
  2. Divide the meat into 4 equal portions and shape each into a patty about half an inch thick, pressing a shallow dip in the center so they cook flat instead of puffing up. You can freeze them at this point.
  3. Heat a grill pan or outdoor grill over medium high heat. Toast the naan breads on both sides until lightly charred and warm, about 1 minute per side, then set aside.
  4. Cook the burgers for 2 to 3 minutes per side for medium, until they release easily from the grill and feel firm with a little give. Let them rest a minute so the juices settle.
  5. Split each naan in half. Set a piece on each plate, pile on a handful of arugula, then top with a burger, a few slices of beet, and a dollop of the sour cream and chive dip.
  6. Finish with a pinch of salt and fresh pepper and serve right away with a green salad and fries.

Tips from the kitchen

  • Keep your hands wet while mixing and shaping so the beef does not stick and the patties stay tender.
  • Press a small dimple into the center of each patty; it keeps them from bulging in the middle as they cook.
  • Do not flip the burgers too soon. When they release cleanly from the grill, they are ready to turn.

Estimated nutrition per serving: 420 cal · 30g protein · 28g carbs · 20g fat

Make it your own

  • Add a fried egg and a slice of cheese on top for the full Aussie treatment.
  • Swap the sour cream dip for a garlic aioli or a smear of barbecue sauce.
  • Use burger buns or ciabatta if you do not have naan on hand.

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. Keep the naan, arugula, and beets separate until serving.

Good to know

Can I use a skillet instead of a grill?
Yes. Heat a heavy skillet over medium high and cook the patties 2 to 3 minutes per side, the same as the grill.
Do I have to use canned beets?
No, any cooked beets work, whether canned, jarred, or roasted at home. Just slice them thin.
Can I make these ahead?
Shape the patties up to a day ahead and refrigerate, or freeze them for later. Cook straight from the fridge or fully thawed.
What can I use instead of the sour cream dip?
Plain sour cream stirred with chopped chives, ranch, or aioli all work great.

Related recipes