Smoky Beef Paprikash Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Creamy mustard & sour cream spread:
¼ cup Grey Poupon mustard
¼ cup bottled ranch dressing
¼ cup whole milk sour cream
Smoky Grilled skillet onions:
1 large white onion, halved and thinly sliced
3 tablespoons beef broth
1 tablespoon vegetable oil
1 tablespoon dark brown sugar
½ teaspoon seasoned salt
1/8 teaspoon smoked paprika (preferably Hungarian)
Paprikash Patties:
2 pounds ground chuck
2 teaspoons smoked paprika
2 teaspoons seasoned salt
½ teaspoon freshly ground black Pepper –
Vegetable oil, for brushing on the grill rack
½ stick butter, softened
6 Kaiser rolls, split
6 Romaine lettuce leaves



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the creamy mustard spread, combine the Grey Poupon mustard, bottled ranch dressing, and sour cream in a small bowl and mix well. Cover and refrigerate until serving. To make the smoky grilled skillet onions, combine the onion, beef broth, oil, brown sugar, seasoned salt, and smoked paprika in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are very soft. Remove the pan from the grill and set aside. To make the paprikash patties, combine the beef, smoked paprika, seasoned salt, and freshly ground black pepper. 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. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, spread a small amount of butter to the cut side of the rolls, and place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the creamy mustard spread over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, and the grilled skillet onions. Add the roll tops and serve. Makes 6 burgers