Willravel

I'd be willing to bet you could make something like that by adapting this recipe.

You may want to get sirloin/New York strip combo hamburger meat, seasoned with salt and pepper.

8 oz. chuck, cut into cubes
8 oz. New York strip, cut into cubes
1/4 cup feta cheese
4 Tbs white-wine vinegar
3/4 tsp dry mustard
1 small shallot, minced
1 tsp minced parsley
3/4 tsp kosher salt
3/4 tsp ground black pepper
olive oil (and olive oil spray on pam)
1 small head radicchio
1 15-ounce can baby beets, drained
6 medium potato buns

Spray the barbeque grill lightly with olive oil. If you're using charcoal, you may want to start it up now.

Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.

Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.

Mince the beets and add olive oil.

In separate batches, pulse the chuck and the NY strip in a food processor 10 times. Combine the chuck, loin, pepper, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Toss the patties on the barbeque for about 3 minutes per side, flipping only once. Put the hamburgers on the buns, cover with a some minced beets, a leaf of radicchio and pour on the sauce.