Horsey Tartare Burger

Pairs well with:


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


2 pounds lean sirloin steak or filet mignon (coarsely ground by butcher or finely chopped at home)
1/2 cup white onion, finely chopped
1/4 cup Sutter Home Merlot
1/4 cup cream-style horseradish
1/4 cup tomato ketchup
4 tablespoons capers, finely chopped
4 tablespoons anchovy paste (or several finely minced anchovies) salt & pepper to taste
olive oil spray to prevent sticking
arugula leaves
12 rye bread slices, toasted
Dijon mustard



Gently mix all ingredients (except the olive oil spray, arugula and mustard) and form into six patties. Spray each patty with olive oil and sear on the highest heat possible till patty is crusty on the outside, but still raw inside. Smear six toasted slices of rye with mustard, top each with a handful of arugula, tartare patties and other slices of rye.