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"DA YOOPER" BURGER WITH SPIKED KRAUT-BACON-ONION SLAW

The acronym "yooper" refers to people living in Michigan's upper peninsula. My burger includes ingredients familiar to this unique region of diverse heritage. Building a "yooper" burger using popular local ingredients was second nature to me. I lived my early adult life in the upper peninsula and now reside south of its border. Sauerkraut flavored with smoked apple-wood bacon, onion and Sutter Home wine plus Wisconsin cheese helped build my burger. Horseradish and Worcestershire sauce considered staple items in this region, seasoned my burger perfectly. Bringing the ingredients together is what makes my burger a great local American burger.

Ingredients 

Patties:
2 lbs ground Angus beef chuck
3 tablespoons thick and creamy bottled horseradish
2 tablespoons Lea & Perrins Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon fresh ground black peppercorns

Horseradish Mayo
1/3 cup mayonnaise
1 tablespoon thick and creamy bottled horseradish

Spiked Kraut-Bacon-Onion Slaw
1 tablespoon butter
1/2 cup chopped smoked apple-wood bacon
1/2 cup sweet onion, thinly sliced into half-moons
1 tablespoon dark brown sugar (packed)
1 can (l4-oz.) sauerkraut, drained & rinsed
1/2 teaspoon fresh ground black peppercorns
1/4 cup Sutter Home Chenin Blanc

cooking oil to brush grill grate

6 thin slices Muenster cheese
6 (4-1/2-inch) bakery-baked Kaiser rolls-split

Instructions 

Prepare a charcoal grill with cover to medium-hot heat or preheat a gas grill to medium-high.

To prepare patties, in a large bowl gently mix chuck, horseradish, Worcestershire sauce, salt and peppercorns together. Form 6 patties to fit roll size. Indent center of patties using your thumb. Refrigerate patties until needed.

To prepare mayo, stir mayonnaise and horseradish in a small bowl; cover and refrigerate until needed.

To prepare spiked kraut-slaw, once grill heat is reached place a large cast iron skillet on grill grate; heat skillet to hot. Add butter and once melted, add bacon and onion to skillet; cook, stirring until onion is tender and bacon is brown. Stir in sugar then add sauerkraut and peppercorns; stir until sauerkraut is slightly golden. Add wine; stir until wine is absorbed. Set skillet in a warm area of grill.

Brush grill grate with cooking oil. Retrieve patties and place over direct heat on grill grate. Cook patties covered 6 to 7 minutes or until nicely browned on one side. Turn patties; cover and cook until juices run clear from center of patties or to desired doneness. The final few minutes of grilling top each patty with a slice of cheese. Place rolls cut side down along edge of grill. Remove patties when cheese has melted and buns when toasted lightly.

To assemble, spread cut side of toasted rolls with about 1 tablespoon horseradish-mayo, top with a burger and mound spiked kraut-bacon-onion slaw over the burger. Cover with roll top.

6 burgers

Comments 

Drain rinsed sauerkraut in a mesh strainer and squeeze sauerkraut to remove water. I used thick slice local apple-wood bacon and Wisconsin butter and Wisconsin cheese. Choose a good quality horseradish such as Inglehoffer brand.