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Berlin Burger with Warm and Sweet Red Cabbage Slaw

This is based on Oma's (German for grandma) regular Sunday dinner with the family. It was beef roll-ups with a sweet red cabbage. I thought it sounded like a winning burger. I tried to use some traditional spices such as juniper berries, dill and allspice as well as a pumpernickel rye bread and a horseradish jack cheese. It's a winner with the Nickel family!


Burger Seasoning
1 Tablespoon Tellicherry Peppercorns
1 Tablespoon Allspice Berries
1 Tablespoon Juniper Berries
1 Tablespoon Kosher Salt
1/4 teaspoon cayenne pepper
2 pounds ground Ribeye Steak
5 slices bacon, cooked, but not crisp, and diced
1/2 red onion, diced
1/2 Granny Smith apple, peeled, cored and diced
1/2 teaspoon burger seasoning
3/4 teaspoon Kosher Salt
1 Tablespoon chopped fresh dill
Sweet Red Cabbage Slaw
1 medium head red cabbage, thick ribs removed and remaining leaves shredded
2 Granny Smith apples, cored and chopped small
1/2 red onion, chopped small
The juice of two lemons
1/2 cup, tightly packed, dark brown sugar
1/2 teaspoon burger seasoning
1/4 cup tawny port
1 Tablespoon chopped fresh dill
Olive oil, for brushing on the grill
12 slices of Deli Swirl Bread - Rye and Pump
6 ounces horseradish jack cheese, sliced


To make burger seasoning, place peppercorns, allspice berries, juniper berries, salt and cayenne into a small coffee grinder and/or spice grinder and pulse/process into a powder, about 60 seconds. To prepare patties, combine the ground Ribeye, bacon, onion, apple, burger seasoning, salt and dill in a mixing bowl and mix together with your hands. Be gentle and do not over mix or the burgers will be tough. Form the burger mixture into six burgers, about 5-1/2 oz patties. Try to keep the patties between 1/2" and 3/4" thick. Gently push a small 1" circular divot in the center of each patty. This will help to keep the burger from contracting into a thick ball when cooked. Cover with plastic wrap and set aside. Preheat gas grill to a medium-high heat. To prepare red cabbage slaw, place cabbage, apples, onions, lemon juice, brown sugar, burger seasoning, and port into a medium sauce pan, cover and cook on preheated grill for about 30 minutes. Stir every 10 minutes to mix and avoid scorching. After 30 minutes, remove cover and continue to cook until cabbage has softened and most liquid has evaporated, about 15-25 more minutes. When done, toss in the fresh dill, cover, remove from grill and keep warm under some kitchen towels until ready to serve. With the grill still ready, brush the grill rack with oil. Place patties on the rack, close lid and cook, turning once, until done to preference, about 5-6 minutes on each side for medium. During the last few minutes of cooking, lay cheese slices on burgers and place bread slices on outer edges of the grill rack to warm and toast lightly, remembering to flip and toast both sides. To assemble, place one toasted slice of rye bread on the plate, cover with 1/8-1/4 cup of the warm slaw, set the cheese-melted patty on top, then cover with a 1/8-1/4 cup of the warm slaw. Cover with the other toasted slice of rye bread and serve. Makes 6 servings.


I submitted this earlier, but forgot to put the oil in the list of ingredients for use on the grill racks. Whoops. Thanks.