Wine Varietal: White Zinfandel
Horseradish Mustard Cheese Spread
1/4 cup Treasure Cave(R) Gorgonzola Blue Cheese
1/4 cup mayonnaise
1/4 cup horseradish mustard
1/4 cup cream cheese, softened
1 1/2 pound chuck
1/2 pound pork
1/4 cup Sutter Home(R) White Zinfandel
1 tablespoon Lea & Perrins(R) Worcestershire Sauce
1/2 cup grated onion
1/4 cup chopped fresh flat-leaf parsely
2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon rubbed sage
1 teaspoon red pepper flake
1 teaspoon caraway seeds
Sweet Apple Kraut Chutney
1 8-ounce can of sauerkraut, drained
1 cup chopped green apple
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/2 cup honey
6 hamburger hard rolls, split
2 tablespoons softened butter
1 tablespoon caraway seeds
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the cheese spread, combine the gorgonzola cheese, mayonnaise, horseradish mustard, and cream cheese in a small bowl. Cover and set aside.
To make the patties, place the chuck, pork, white zinfandel, worcestershire sauce, onion, and flat-leaf parsley in a large bowl.
In a small bowl, mix kosher salt, coriander, sage, red pepper flake, and caraway seeds. Add this dry spice mixture to the large bowl containing meat.
Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.
To make sweet apple kraut chutney, combine sauerkraut, green apple, red bell pepper, red onion, and honey in medium size bowl. Set aside.
To make Bavarian buns, spread the hamburger hard roll tops (un-cut side) with softened butter. Sprinkle tops with caraway seeds. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread the horseradish mustard cheese spread over the cut sides of the bun tops. Place the patty on each bun bottom and top with equal portions of the sweet apple kraut chutney. Add the bun tops and serve.