Black Russian Burger with Wild Mushrooms and Cucumbers and Onions in Dilled Sour Cream Sauce

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Cucumbers and Onions in Dill Cream Sauce
3 cups thinly sliced English or Japanese cucumber
2 1/2 teaspoons kosher salt
1/2 cup sour cream
1 tablespoon white vinegar
3 tablespoons granulated sugar
2 teaspoons finely chopped fresh dill
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, sliced into thin rounds 
Dill Spread
3 tablespoons sour cream
1 tablespoon Cucumbers and Onions in Dilled Sour Cream Sauce, solids removed
2 tablespoons mayonnaise
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh dill
Kosher salt, black pepper and dill to taste
Mushroom Reduction
1 tablespoon butter
1 cup assorted pre-sliced, wild mushrooms, cleaned and trimmed (approximately 2 cups, unsliced)
1/4 cup Sutter Home Syrah
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 pounds coarsely ground fresh chuck
1/2 cup crushed KETTLE Roasted Red Pepper with Goat Cheese Chips
1/4 cup Sutter Home Syrah
Mushroom reduction
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
12 thick slices Russian Black Bread, lightly buttered on 1 side
6 slices Swiss cheese



In a charcoal grill with a cover, prepare a medium-hot fire or preheat a gas grill to medium-high. To make the sauce, place the cucumber slices in a non-metallic bowl, sprinkle evenly with 1 1/2 teaspoons of the salt and toss. Set aside for 20 minutes, then drain thoroughly, lightly pressing the cucumber slices to extract as much liquid as possible. Cover a baking sheet with a double layer of paper toweling and spread the cucumber slices in a single layer on top. Cover the slices with a double layer of paper toweling and press gently. Set aside. In a non-metallic bowl, mix the sour cream, vinegar, sugar, 1 teaspoon of the dill, pepper, and the remaining 1 teaspoon of salt. Separate the onion rounds and fold them into the sour cream mixture. Add the cucumber slices and toss lightly. Chill a minimum of two hours. To make the spread, in a non-metallic bowl, combine the sour cream, sauce, mayonnaise, salt, pepper and dill. Mix well and chill until ready for use. To make the mushrooms, place a fireproof skillet on the grill over medium heat and add 1 tablespoon of butter. When the foam subsides, add the mushrooms, tossing frequently, until browned, about 5 minutes. Season with salt and pepper. Pour the wine into skillet and with a wooden spoon, scrape up any browned bits on the bottom of the pan. Cook until almost all the liquid has evaporated. Set aside. To make the patties, in a large bowl, combine the chuck, chips, Syrah, mushroom reduction, salt and pepper. Handling the mixture as little as possible, mix well to meld the flavors of the ingredients with the meat. Form 6 patties of equal width and thickness to fit the bread. Do not round the tops of the patties. The diameter of the uncooked patty should exceed the diameter of the bread by 1/2 inch. Brush the hot grill rack with oil and place the patties directly over the heat source. Turn once, until done to preference, approximately 5 to 6 minutes on each side for medium, or upon reaching an internal temperature of 160 degrees F on an instant-read thermometer inserted into the side or the center of the patty. While the patties are cooking, pour the cucumber and onion sauce into a sieve and strain the juice into a bowl. Place the solids into a small bowl and set aside until ready for use. Add 1 tablespoon of the strained sauce to the spread. Adjust the seasonings, adding salt, pepper and dill to preference and set aside until ready for use. When the patties are almost done, place the bread off to the side of the grill rack and top the patties with cheese. Close the grill lid. When the bread is lightly toasted and the cheese is melted, remove from the grill. To assemble the burgers, place 2 slices of bread, buttered side up, on each plate. Lightly smear each slice with the spread. Place a layer of well-drained cucumbers and onions on half of the slices, followed by a burger patty. Smother the patties with cucumbers and onions. Add the bun tops and serve. Optional toppings: black caviar, capers Makes 6 burgers