Moist Estonian Hamburgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 lbs. 85% lean ground beef
4 slices white (American) bread, crusts removed, torn into pieces
2 eggs
1 large onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
4 heaping Tablespoons sour cream
Vegetable oil for brushing the grill rack
6 hamburger buns, split



²Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. ²To make the patties, combine the beef, bread, eggs, onion, salt, pepper and sour cream in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Dip the patties into flour on both sides. ²When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until cooked medium-well, about 7 minutes on each side. During the last few minutes of cooking, place the rolls on the outer edges of the rack, cut side down, to toast lightly. ²To assemble the burgers, on each roll bottom, place one patty, top with the roll tops and serve. Makes 6 burgers