Angus, Three Ways

Sometimes you buy a 3-pound package of ground angus because it’s on Manager’s Special. Sometimes you freeze it.  Sometimes you defrost it and eat it three nights in a row because it’s summer and the grill is your best friend.  After the meat brick finally thawed, I cut it into twelve equal lumps to make us two sliders each for three nights.  Combined with the random produce in our refrigerator, this is what we came up with:

I am obsessed with golden beets.  If they are not in your rotation, try them.  OMG.  Goat cheese makes them even tastier.  Favorite side dish of the summer, hands down.  I like grilling sliders over full-size burgers; somehow I’m less likely to overcook them.  I put the thumbprint on top just like Bobby, Guy, and Martha all say to do, and it totally works to keep juices in and hockey pucks out.