RECIPES: Recipe Details

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Cleveland Rock and Roll Burger

Brought up near Cleveland, the birthplace of rock and roll and part of the sock hop generation, creating the Cleveland Rock and Roll Burger was easy. The burger blends 1950s and 60s classic drive-in restaurant hamburgers with traditional ingredients of immigrant groups that settled in Cleveland. Polish kielbasa, Italian provolone cheese, German red cabbage, Hungarian sweet paprika and Austrian Kaiser rolls are brought together to made a colossal groovy gourmet burger. "Cleveland Rocks" and so does this burger. I hope it makes the city proud.


Beef Patties (ratio: 75% beef 25% kielbasa)
1 1/2 pounds freshly ground round (85% meat)
8 ounces skinless Polish kielbasa, ground in food processor
1/3 cup chopped hamburger dill chips
1 teaspoon salt
1/4 teaspoon black pepper

Hungarian paprika mayo
1 tablespoon vinegar
1 1/2 teaspoons sweet paprika
1 1/2 tablespoons granulated sugar
3 tablespoons mayonnaise
3 tablespoons horseradish sauce

Braised German red cabbage and apple topping
4 slices bacon
1/2 cup chopped onion
3 cups shredded red cabbage
3 tablespoons vinegar
1 large tart apple, peeled, cored and sliced
2 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

2 to 3 tablespoon vegetable oil,
6 slices Italian provolone cheese
6 Kaiser rolls split
3 cup shredded Romaine lettuce


To make patties combine ground round, kielbasa, chopped dill pickle, salt and black pepper in a large bowl; handling as little as possible. Divide meat into 6 portions; shape portions into patties that fit the rolls. Place the patties onto a platter, cover with plastic wrap, and set aside.

For the mayo, in a small bowl mix vinegar and paprika; add sugar, mayonnaise and horseradish sauce. Mix till well blended. Chill.

Preheat a gas grill to medium-high. For topping in a 12-inch fireproof skillet on grill rack, fry bacon till crispy; drain on paper towel. Cool bacon, crumble and set aside. Save 2 tablespoons bacon drippings in skillet; add onion and cabbage, saute 5 minutes stirring frequently. Add vinegar to skillet cover and simmer cabbage 7 to 8 minutes. Add apple, sugar, salt and pepper, cook 3 to 5 minutes more or till cabbage is tender and apples are tender crisp. Sprinkle with crumbled bacon. Move to the side of the grill; keep warm.

For burgers, brush grill rack with vegetable oil. Place patties on rack, cover and grill for 5-6 minutes on each side for medium or until desired doneness. During the last 2 minutes of grilling, place buns, cut side down, on the outer edges of the rack to toast lightly. Just before burgers are done top patties with provolone cheese. Cook until cheese is melted about 1 minute.

To assemble evenly spread paprika mayo on cut sides of rolls. On each roll bottom place 1/2 cup shredded lettuce; follow with cheese topped patty and red cabbage apple topping. Add the bun top and serve.


Put on your rock and roll attire and start grilling!