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Recipe
Scandinavian
Burgers
From Burgers:
Comfort Food
by Charles Pierce. Andrews and
McMeel, 1997
Beet greens, which have
a delicate, spinachy flavor, are a colorful garnish for these savory
hurgers speckled with diced beets. Serve these
burgers with a Russian salad -- tiny cubes of cooked carrots
and
potatoes, tiny green peas, and sliced cooked green beans
--
all bound together with a little mayonnaise.
It's a winning combination.
Mustard Dill Sauce
1/4 cup
vegetable oil
I tablespoon
packed dark
brown sugar
I tablespoon
red wine
vinegar
1 tablespoon
fresh
lemon juice
1/4 cup
Dijon mustard
1/4 cup
chopped fresh dill
Salt &
freshly ground
pepper
Burgers
1 pound ground
chuck
1/2 pound ground
veal
4 medium-size
beets, cooked, peeled
& cut into 1/4-inch dice
4 small scallions,
finely chopped
2 tablespoons
finely chopped
capers
Salt &
freshly ground
pepper
8 thick slices Russian black
bread
1 cup well-washed beet greens, thinly
sliced
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Prepare
the mustard dill sauce: In a small bowl, combine the oil,
sugar,
vinegar, and lemon juice. Whisk until the sugar has dissolved. Stir in
the mustard and dill, and season with salt and pepper. Refrigerate.
covered, until ready to serve. (The sauce can be made up to
day in advance.)
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Preheat a grill to
medium-hot or preheat the broiler.
Prepare the burgers: In a large bowl, lightly knead together the chuck,
veal, beets, scallions and capers. |
Use wet hands to form 4 patties about 3/4 inh thick. Season with salt
and pepper.
Grill or broil the burgers to the desired degree of doneness.
Place the burgers on 4 of the slices of bread. Top each with a spoonful
of sauce and sprinkle with the beet greens. Cover with the remaining
bread. Serve ot with the remaining sauce on the side.
Serves 4.
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Burgers: Comfort
Food
Beef
Onions
Hamburger
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