1 16-ounce package three color deli cole slaw mix
1 Â½ cups shredded fresh beets*
1 cup thinly julienned then roughly chopped red onion
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
2 Â½ tablespoons country Dijon mustard
1 teaspoon coarse salt
Â¾ teaspoon freshly ground coarse ground tri-color peppercorns
2 tablespoons butter, melted
1 Â½ slices ( Â½â€ thick) Russian dark rye bread
1 cup heaping and packed finely minced red onion
Â¾ cup shredded, then finely minced beets*
3 tablespoons finely minced fresh garlic
3 tablespoons finely minced fresh dill
2 tablespoons minced Italian leaf parsley
3 tablespoons horseradish sauce
3 tablespoons country style Dijon mustard
3 teaspoons coarse salt
2 Â½ teaspoons freshly ground coarse ground tri-color peppercorns
3 pounds freshly ground, ground chuck (ask butcher for 24% fat content)
vegetable oil for grill
12 tablespoons salted butter, room temperature
12 slices ( Â½â€ thick ) Russian dark rye bread
6 tablespoons horseradish sauce
3 tablespoons mayonnaise
*Thoroughly wash the beets then peel the beets prior to shredding
To Prepare the Slaw: In a large 4 quart mixing bowl, toss together the 16-ounce package of three color deli cole slaw mix, the 1 Â½ cups shredded fresh beets, and the 1 cup roughly chopped red onion, tossing until well mixed. Set aside. In a small 4 cup mixing bowl, whisk together the 1/3 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 2 Â½ tablespoons country Dijon mustard, 1 teaspoon coarse salt and the Â¾ teaspoon freshly ground coarse ground tri-color peppercorns, whisking until smooth and will mixed. Pour the dressing over the surface of the slaw and mix until the dressing is well blended with the slaw. Pour the contents into a sealable plastic bag, seal the edge and place in the refrigerator until needed.
To Make the Patties: Preheat the gas grill to 450Â°. Brush the melted butter over both sides of the slices of Russian rye bread. Place the buttered Russian rye bread on the grill and toast until deeply toasted (approximately 2 Â½ minutes per side). Be careful not to burn the bread. Remove the bread from the grill and place into a food processor. Pulse the processor until the bread has been reduced to crumbs. Set aside.
In a large 4 quart mixing bowl, mix together the 1 heaping cup and firmly packed finely minced red onion, Â¾ cup shredded then finely minced fresh beets, 3 tablespoons finely minced fresh garlic, 4 tablespoons finely minced fresh dill, 2 tablespoons minced Italian leaf parsley, 3 Â½ tablespoons horseradish sauce, 3 tablespoons country style Dijon mustard, 3 teaspoons coarse salt, and the 2 Â½ teaspoons freshly ground coarse ground tri-color peppercorns stirring until well blended. Add the 3 pounds freshly ground chuck and handling the meat as little as possible gently fold together the onion mixture with the meat, folding until the onion mixture is evenly distributed throughout the meat. Sprinkle the prepared bread crumbs over the surface of the meat, then gently fold the bread crumbs into the meat, folding until the bread crumbs are evenly distributed. Cover the bowl with aluminum foil and let it stand at room temperature for 5 minutes.
To Grill the Burgers: Uncover the meat and divide the meat into 6 equal portions. Gently form the portions into burgers approximately the shape and size of the Russian Rye bread. Generously brush the preheated (450Â°) gas grill with the vegetable oil to prevent sticking. Place the burgers on the oiled grill and cook 10 minutes per side for medium doneness (internal temperature of the burger should be 160Â°). Remove the cooked burgers from the grill and place them on a baking sheet. Cover the burgers lightly with aluminum foil and let them rest for 5 minutes.
Spread Â½ tablespoon of salted butter on each side of the Russian Rye bread slice. Place the bread on the hot grill and toast for approximately 1 Â½ minutes per side or until lightly toasted with light grill marks. Be careful not to burn the bread.
To Assemble the Burger: Place one slice of toasted Russian Rye bread onto a serving plate. Spread 1 tablespoon of horseradish sauce evenly over the surface of the bread. Add a cooked burger patty on top of the horseradish sauce, then top the patty with Â¼ cup of the Borscht slaw, gently spreading the slaw out evenly over the surface of the patty. Spread Â½ tablespoon of mayonnaise over the surface of the top piece of Russian Rye bread then place the piece of bread (mayonnaise side down) on top of the slaw. Skewer the burger with a wooden skewer and serve immediately. Makes 6 servings.