Friday, July 31, 2009

Recipe File: 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
1 tablespoon packed dark brown sugar
1 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

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.

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