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This recipe elevates classic cheeseburgers with an extra-special topping. We’re grating and pickling Chioggia beet—a variety with a mild flavor and gorgeous striped interior. Its refreshing tangy-sweetness cuts through the richness of the beef and melted provolone. On the side, simple roasted potato wedges round out the dish.

Ethan Mick

with Pickled Beet & Roasted Potato Wedges

Provolone Cheeseburgers

Ground Beef

Potato Buns

Chioggia Beet

Garlic

Russet Potato

Sugar

Red Wine Vinegar

Provolone Cheese

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the **potato**. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potato:

While the potato roasts, wash and dry the beet. Grate on the large side of a box grater. [Peel and finely chop the garlic.](#) Halve the buns.

Prepare the remaining ingredients:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the **beet**, **sugar**, **vinegar**, and **2 tablespoons of water**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Set aside to cool for at least 10 minutes. Season with salt and pepper to taste.

Pickle the beet:

While the beet cools, place the **ground beef** in a large bowl. Add the **garlic**; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **patties** and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the **cheese**. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the patties:

Add the **buns**, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the **cooked patties** and **pickled beet** (draining before adding). Complete the burgers with the bun tops. Divide the burgers and **roasted potato** between 2 dishes. Enjoy!