Bear Burger

INSTRUCTIONS

• 1
  Wash the beets and wrap them in aluminum foil. Then place them on the oven rack and bake at 200°C until soft. This takes about 50 minutes, depending on the size of the beets. (If you're planning a longer grilling session, you can also bake the beets in foil on the grill rack.)
• 2
  Place the butter in a bowl and let it soften completely. Then add finely chopped herbs and a pressed clove of garlic and mix everything thoroughly. Transfer the mixture to plastic wrap, shape it into a short thick roll, and let it harden in the fridge for 30 minutes.
• 3
  Now prepare the dip. Place sour cream in a small bowl, add olive oil, grate lemon zest, add ground paprika, and season with salt and pepper to taste. Mix everything and let it sit for a while.
• 4
  Next, prepare the guacamole. Cut the tomato into quarters. Remove the core from each quarter and finely chop the remaining flesh. Finely chop the shallot as well. Cut the avocado, remove the pit, and scoop it out with a spoon. Place the avocado in a bowl, drizzle with lemon juice, and mash with a fork. Add the chopped onion and tomato, season with salt and pepper to taste, and mix well.
• 5
  Season the minced meat with salt and pepper and knead it well by hand. Then divide it into 6 equal parts and shape each into a thin patty about 0.5 cm larger than the burger bun (During grilling, the meat will shrink to the size of the bun, so it's better to prepare it larger). Remove the hardened butter from the wrap and cut it into 1 cm thick slices. Place one slice of butter on 3 patties and cover with another patty. Press the edges of the meat together to seal and shape into a regular burger. Grill the meat for about 4 minutes on each side. It always depends on the thickness of the meat and the grill temperature. (If preparing the burger for small children, bake it in the oven or steam it in foil.)
• 6
  Before the burger is ready, cut the buns in half and lightly toast them on the grill. Then spread guacamole on the bottom half, cover with a lettuce leaf, add sliced tomato, place the grilled meat on top, drizzle with a generous spoonful of dip, layer with sliced beet, sprouts, and cover with the top bun. Then serve.