Wine Varietal: Cabernet Sauvignon
1/2 cup mayonnaise
1 tablespoon prepared horseradish
3 tablespoons sour cream
1 tablespoon lemon juice
1 tablespoon dill, chopped
2 1/2 teaspoon salt, divided
1 1/2 teaspoon cracked black pepper, divided
1 pound ground chuck
1 pound ground sirloin
1 Tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon dry mustard
12 slices Rye bread (from a 4 to 5″ diameter loaf)
6 slices Havarti cheese
1 large tomato, sliced
1 cup Mesclun greens
Heat the grill to medium heat.
In a small bowl combine mayonnaise, horseradish, sour cream, lemon juice, dill, 1/2 teaspoon of salt, and 1/2 teaspoon cracked black pepper. Cover and let sit for flavors to combine while cooking the burgers.
Mix together both meats, the egg, the Worcestershire sauce, allspice, cloves and mustard along with 2 teaspoons of salt and 1/2 teaspoon of pepper. Divide the meat into six 1/3 pound burgers about one inch thick and press the centers in to prevent them from balling up on the grill. Place on the grill approximately 5 minutes per side depending on desired doneness.
Lightly toast the bread on both sides on the grill. Place the cheese on the burgers in the last 2 minutes of cooking.
Place each burger, cheese side up, on a slice of bread. Top with a tomato slice and mesclun greens. Spread horseradish sauce on the remaining slices of bread and top the burgers with them.