Preheat the oven to 400 degrees. To roast beets, trim greens, stalks, and tails from beets. Poke a few holes in each and wrap in foil. Before closing foil, add about a teaspoon of oil to each foil pouch and drizzle with balsamic vinegar. Roast for about an hour. When cool enough to handle, peel beets and slice thinly, about 1/8 inch thick.
Mix mayonnaise, sour cream, spices, green onions, and 1 oz of blue cheese. Do not add the rest of the blue cheese because you'll add this to the burger before serving for a stronger, blue cheese flavor.
Form ground beef into 4 patties. To prevent them from shrinking into meatballs, make a circular, 1/4" indentation with your thumb in the middle of the burger. Season liberally on each side with seasoning salt. Set aside until ready to grill.
If using a grill, turn gas grill to high or heat coals until they turn bright orange and ash over. Cook burgers for 4 minutes. Flip and cook about 3-4 minutes more, for medium doneness. Add buns to grill and heat for about a minute.
To assemble burgers, top burger patty with sliced beets, then add heap of blue cheese, then add the arugula. On the top half of the bun, slather with mayonnaise, sour cream, onion, and spice mixture.
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.