Burger with Roasted Beet Ketchup


  1. Bring water to a boil and cook beets until tender about 15 minutes. Remove from heat and place in a food processor.
  2. Add vinegar, sugar, sriracha, onion, salt, pepper and coriander to processor and puree to make beet ketchup. Reserve in cooler for service.
  3. Cook burgers on grill turning only once to 155° internal temperature.
  4. Melt butter in non-stick pan and crack eggs into pan. Baste eggs with butter while cooking. Cook until whites are firm, but yolk is still runny.
  5. Toast buns and place sliced red onion on bottom then top with beet ketchup. Followed by burger and egg. Garnish with micro greens and serve.


  • 4 ea West Creek® hamburger patties, 8 oz
  • 4 ea Nature's Best Dairy® Egg(s)
  • 6 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1/4 tsp salt, sea
  • 1/4 tsp Magellan® Black Pepper, ground
  • 4 ea Heritage Ovens® sesame seed buns
  • 1 ea Peak Fresh Produce® Onion(s), Red, sliced into rings
  • 1/4 cup micro greens
  • 1 lb Peak Fresh Produce® beets, red, peeled and medium dice
  • 1 qt water
  • 1/2 cup Piancone® balsamic vinegar
  • 1 tsp Sriracha
  • 1/2 cup West Creek® Sugar, Brown
  • 1/4 cup Peak Fresh Produce® Onion(s), Yellow, diced
  • 1/2 tsp salt, sea
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1/4 tsp coriander