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 burgers 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
1 tablespoon fresh
   lemon juice
1/4 cup Dijon mustard
1/4 cup chopped fresh      dill
Salt & freshly ground


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

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.)

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.

Burgers: Comfort Food
Burgers: Comfort Food





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