Russian Borscht Burgers with Caviar Creme Fraiche, Grilled Beets and Pickled Cucumber - Sutter Home Family Vineyards

Ingredients

• 2 cups crème fraiche
• 6 Tablespoons American Lake Sturgeon or Hackleback Sturgeon Caviar
• 6 Tablespoons minced fresh chives
• 3 lbs boneless short ribs, ground by butcher into hamburger style meat
• 1 cup finely chopped sweet red onion
• 2 tsp fine sea salt
• 2 tsp freshly ground black pepper
• 2 large sweet red onions
• 2 large English “seedless” cucumbers
• ¼ cup sherry vinegar
• 1 Tablespoon Dijon mustard
• 2 t fine sea salt
• 1 Tablespoon granulated sugar
• 2 medium red beets
• 2 medium golden beet
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• Fine sea salt for seasoning the burgers before cooking
• 6 large Challa or Brioche hamburger buns
• 3 cups lightly packed baby arugula