Wine Varietal: Chardonnay
Grilled brats are a favorite for the park or backyard, with a family or large gatherings.These burgers are a way to connect the taste buds of immigrant parents and 1st generation Americans in this melting pot nation.
1 cup thinly sliced strips of red cabbage
1 cup thinly sliced strips of green cabbage
1 cup thinly sliced strips of yellow onion
1 tbsp butter, melted
1 tbsp vegetable oil
1 tbsp cider vinegar
1 tbsp honey
1 1/2 lbs uncooked bratwurst, removed from casings
1 cup grated russet potato (peeled)
1/2 cup finely chopped pickled sweet cherry peppers
1 cup unseasoned bread crumbs
1 tbsp paprika
1/4 cup Worcestershire sauce
2 tbsp beef bullion granules
creamy horseradish sauce
6 burger-sized pumpernickel rolls
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a disposable aluminum pie plate, combine the red and green cabbage, onion, butter, the 1 tbsp vegetable oil, cider vinegar, honey, and salt and pepper to taste. Lightly toss ingredients together. Tightly cover the plate with aluminum foil, and cook on grill rack for about six minutes. Remove from grill and set aside. Toss cabbage mixture again before topping burgers.
In large bowl combine bratwurst, potato, cherry peppers, eggs, bread crumbs, and paprika. Stir bullion into Worcestershire sauce, and add to meat mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide into six portions and shape patties to match the rolls.
Brush grill rack with oil, place patties on rack, and cover. Cook for about 5 to 7 minutes on the first side, flip, and finish cooking through, about another 5 to 7 minutes.
During the last few minutes of cooking, place rolls, cut sides down, on outer edges of rack to toast lightly.
To assemble the burgers, place one patty on each roll bottom. Add one sixth of the cabbage topping onto each patty. Smear creamy horseradish sauce on each roll top before adding to the burgers, and serve.
Makes 6 servings.