Delicatessen Dill Burger topped with Lox, Cucumber & Fried Caper Salad and Lemon Chive Cream Cheese Spread

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My husband and I refer to lox as a Jewish family’s answer to bacon. It got me thinking that smokey lox on a burger would be delicious!


Lemon Chive Cream Cheese Spread

4 tablespoons chives, chopped

2 tablespoons of lemon zest

1 tablespoon fresh lemon juice

2 cups whipped cream cheese, room temperature

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Cucumber and Fried Caper Salad

1 large English cucumber, peeled, thinly sliced

2 teaspoons sea salt

1/2 teaspoon black pepper

2 tablespoons fresh squeezed lemon juice

5 tablespoons extra virgin olive oil

1 clove garlic, minced

1/2 cup red onion, thinly sliced

1/4 cup capers, patted dry

6 cups of arugula micro greens


1 tablespoon butter

2 garlic cloves, minced

1/2 cup red onion, minced

2/3 cup of fresh dill, finely chopped

1 tablespoon caper brine

2 lbs ground beef chuck

2 eggs, beaten

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

Vegetable oil, for brushing on the grill rack

6 thick slices of tomato (preferably heirloom or beefsteak)

12 1oz slices of fresh lox

6 everything bagels, split, gutted


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

To make cream cheese, combine all ingredients in a bowl and mix well. Cover and refrigerate until assembling the burgers.

To make salad, place cucumber slices in a colander, add 1 teaspoon of salt and let drain for 10 minutes. In a large mixing bowl combine the remaining salt, the pepper and lemon juice. Slowly whisk in 4 tablespoons of the olive oil. Add the drained cucumbers, garlic and onions to the bowl and toss with dressing, cover and refrigerate. Heat the remaining 1 tablespoon of olive oil in a fire safe pan and carefully add the capers until they “bloom”. Remove the capers from the oil and place on a paper towel to drain. Keep the capers and arugula to the side until assembly.

To make patties, combined the butter, garlic, and onion in a fire proof pot and heat until butter is browned, 2-3minutes.. Remove the mixture from the heat and add the dill. In a large mixing bowl combine the butter mixture, caper brine, ground beef chuck, eggs, salt, and pepper. Mix well with a fork as little as possible to avoid compacting the beef. Form into 6 equal patties to fit the bagels and depress the centers for even cooking.

Brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, about 3-5 minutes on each side for medium. Remove the patties from the grill. Take the seeded half of the split bagels and remove the soft dough leaving the crispy outside intact. Place bagels, cut side down, on the rack to toast lightly. Toss the arugula and capers into with the cucumber salad.

To assemble the burgers spread the cut sides of each bagel with the cream cheese spread. Top each bagel bottom with 1 slice of tomato and a burger patty. Place 2 slices of lox on top of each burger and divide the salad equally amongst the 6 burgers. Add the seeded bagel top and enjoy!