Burgers a la Russe

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds freshly ground chuck
1/2 teaspoon ground black pepper
2 teaspoons Celtic salt
1/4 stick butter
1 red onion chopped

Jar or can of sliced pickled red beets
One peeled, seeded and diced cucumber
1 cup light sour cream
1/2 teaspoon dry dill weed
1/2 teaspoon salt
Crisp Romaine lettuce leaves

2-3 tablespoons vegetable oil, for brushing on the grill rack
12 dark bread slices or 6 rolls, such as black or pumpernickel



Prepare a medium-hot fire in a charcoal grill with a cove, or preheat a gas grill to medium-high.

To make the topping, peel, seed and dice one cucumber. Blend with1 cup sour cream, add salt and dry dill weed and mix gently. Sauté chopped onion in butter until golden brown.

To make the patties, combine ground chuck with salt, pepper and caramelized onions. Form into patties to fit the bread/buns. Loosely cover with plastic wrap and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the dark bread/buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, Spread sour cream/cucumber mixture first on cut side of bottom bun. Place a grilled patty, followed by sliced pickled beets to cover burger and place Romaine leaves on top. Serve on hearty dark bread or rolls.