Wine Varietal: Merlot
My heritage (German so I love kraut), Missouri morel mushrooms and my love to cook and eat!!
1 lb packaged sauerkraut, drained
1 cup low-sodium chicken broth
1/4 cup brown sugar
3 Tablespoon cider vinegar
1 teaspoon spicy brown mustard
1 Tablespoon caraway seeds
1 1/2 Tablespoon butter
1 leek (washed), thinly chopped
3 Tablespoon butter
1 shallot, chopped (use 2 if shallots are quite small)
1 clove garlic, crushed
3/4 lb mushrooms (preferably morels), chopped
1/2 teaspoon slt
1/4 teaspoon ground pepper
1/2 cup white wine (preferably charbonnay)
1 teaspoon fresh thyme
2 Tablespoon powdered coffee creamer
2 lb ground chuck
1 lb ground round
1/2 teaspoon dill seed
2 teaspoons fresh horseradish
1 teaspoon ground pepper
1 teaspoon kosher salt
2 Tablespoons canola oil
6 slices pepper jack cheese
3 Tablespoon mayonnaise
1 beefsteak tomato, sliced into 6 thin slices
4 oz baby spinach leaves
Mix the first 6 ingredients In a medium saucepan on one of the gas grill’s side burners, stirring the mixture on high heat until it comes to a boil. Cover, reduce heat to low and simmer 1 1/4 hours, stirring every 5-10 minutes. Towards end of this simmering, melt butter in medium skillet (on other burner), add leek and cook until softened. Add leek to sauerkraut, cover, and keep on lowest heat until dishing up.
In medium skillet over medium-low heat (on grill’s side burner), melt butter, add shallot and garlic and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened. Add wine and nutmeg and simmer until somewhat thickened and reduced, approximately 10 minutes. Immediately before dishing, stir in the coffee creamer and thyme.
Preheat gas grill to medium-high. Mix all ingredients, except oil, cheese and buns (do not overwork), form into 6 patties, making small indentations in center of each. Brush the grill with oil, cook patties, covered, until medium (approximately 4-6 minutes on each side, depending on grill). During last 2 minutes of cooking, place a cheese slice on each burger and the buns (cut side down) on the outside edge of grill to toast, and cover grill.
Spread some mayonnaise on the top buns; with slotted spoon, place sauerkraut on each bottom bun, then the burger pattie, then mushroom sauce (using slotted spoon), then a tomato slice, top with tomato slice, add bun top and serve.