by Charles Pierce. Andrews and
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
potatoes, tiny green peas, and sliced cooked green beans
all bound together with a little mayonnaise.
It's a winning combination.
Mustard Dill Sauce
chopped fresh dill
1 pound ground
1/2 pound ground
beets, cooked, peeled
& cut into 1/4-inch dice
4 small scallions,
8 thick slices Russian black
1 cup well-washed beet greens, thinly
the mustard dill sauce: In a small bowl, combine the oil,
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
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.