Smorgasbord Burgers

Pairs well with:


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


1 pint Cucumber & Onion Sour Cream Salad (found in Supermarket Deli Departments)
¼ cup Sweet Mustard, Swedish Style**
1 1/2 pounds freshly ground chuck
1/2 pound freshly ground pork
1 Tablespoon Smoked Paprika
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 tablespoons dried minced onions
2 teaspoons freshly ground black pepper
2 teaspoons sea salt
1/2 cup Sutter Home Shiraz
Vegetable oil, for brushing the grill rack
6 slices of dill Havarti cheese (or approximately 6-8 oz sliced)
12 thick slices of Dark Rye
1 cup well drained, diced or julienne Pickled Beets
6 Greenleaf lettuce leaves



Remove the cucumbers and onions from the sour cream. Dice slices into bite size pieces and place in a small bowl. Add about 2 Tablespoons of the sour cream back to the cucumber and onions, then combine. Keep refrigerated until ready to serve. To the remaining sour cream, add the ¼ cup mustard and blend thoroughly. Keep refrigerated until ready to serve. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the beef, pork, paprika, cardamom, ginger, nutmeg, onions, salt, and pepper in a large bowl. Drizzle Shiraz over the meat and gently mix until combined. Allow patty mixture to rest in a cool location for 5 minutes before dividing it into 6 equal portions. Form the portions into patties to fit bread slices. Brush the grill rack with oil. Place the patties on the rack and cook for 3 minutes. Flip over and cook until almost done, 2 to 3 minutes more. Add the cheese slices on top of patties and cover grill until cheese is melted. Toast the bread slices on the grill for a few seconds on each side. To assemble the burgers, lightly spread some of the mustard sauce on the bread slices. Place the patties on the bottom slice then, spread an additional layer of mustard sauce on the patty. Top with diced cucumber and onions, beets, lettuce leaf, and second bread slice. Serve. Makes 6