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The Northern Lights Burger

This burger was inspired by my Swedish mother's wonderful Christmas smorgasbord.

Ingredients 

Mustard Dill Spread
½ cup sour cream
2 ½ tablespoons Dijon mustard
2 teaspoons sugar
1 tablespoon fresh lemon juice
1 cup chopped dill
½ teaspoon white pepper
½ teaspoon kosher salt
Roasted Beets
5 small fresh beets, washed, peeled and cut into ¼ inch thick slices Canola oil
Kosher salt
Patties
1 ½ pounds chuck
½ pound ground pork, preferably NOT lean
1 onion, finely grated
2 teaspoons kosher salt
¾ teaspoon white pepper
2 teaspoons ground nutmeg
2 teaspoons ground allspice
Vegetable oil for grill rack
6 Kaiser rolls, split
2 crisp kosher dill pickles, finely chopped

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the mustard dill sauce, combine the sour cream, Dijon mustard, sugar, lemon juice, chopped dill, white pepper and salt in a medium-sized bowl. Whisk together until all ingredients are thoroughly mixed. To prepare the beets, cover the bottom of a 9 x 13 baking dish with a layer of beets. Drizzle with oil and sprinkle generously with salt. Place additional layers of beets, oil and salt in dish and set aside. To prepare the patties, combine the chuck, ground pork, onion, salt, pepper, nutmeg and allspice 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. When the grill is ready, brush the grill rack with oil. Place the beet slices on the rack, cover and grill, turning once. Cook until the beets are tender, but not too soft, approximately 5 minutes for each side. Remove the beets and cover to keep warm. Place the patties on the rack, cover and cook until done to preference, turning once, about 5 to 7 minutes on each side for medium. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, generously spoon the mustard dill spread over the cut sides of each of the rolls. On each roll bottom, place a patty and top with beet slices and chopped dill pickles. Add the roll tops and serve. Makes 6 burgers.

Comments 

I am submitting this recipe a second time because I never received e-mail confirmation that it was received the first time earlier today.