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German Butterkase Cheeseburger with Caramelized onions and horseradish butter

The hamburger is a German inspired food that Americans eat in abundance. Paying tribute to the German burger this delicious cheeseburger is presented using many of the main staples in German cooking; pickled cabbage, stone-ground mustard, horseradish and apple wood bacon. Not to mention the creamy Butterkase cheese and the smooth taste of Sutter home Gewerztraminer wine. This burger is delicately layered with spicy mustard and horseradish, followed by the smooth texture of the Butterkase cheese and the sweet caramelized onions. To complete the taste with a crunchy and full of flavor Gewerztraminer dressing completing a German dish in one bite.

Ingredients 

1 whole garlic bulb
2.canola oil
3.fresh ground sea salt
4.prepared horseradish
5.unsalted butter
6.yellow onions
7.savoy cabbage
8.Sutter Home Gewerztraminer
9.honey
10.fresh ground pepper
11.German Butterkase cheese
12.93% ground round
13.85% ground chuck
14.applewood bacon
15.Plain Kaiser rolls

Instructions 

German Butterkase Cheese Burger with Caramelized Onions and garlic horseradish butter gas grill Cooking Temperature 350° Total time: Approximately 1 hour 20 minutes Ingredients for roasted garlic Prep time: 5 minutes Total grill time: 35- 40 minutes 1 whole garlic bulb, for roasting Canola oil for drizzling Fresh ground sea salt Ingredients for horseradish spread Prep time: 5 minutes 3 tablespoons of Inglehoffer extra hot prepared Horseradish 2 tablespoons of soft unsalted butter Ingredients for caramelized topping Prep time: 10 minutes 4 tablespoons of unsalted butter 3 large yellow onions (2lbs) Fresh ground sea salt Ingredients for cabbage garnish Prep time: 10 minutes 1 small green Savoy cabbage, sliced thin Ingredients for cabbage dressing Prep time: 5 minutes 4 tablespoons canola oil 4 tablespoons Sutter Home Gewurztraminer ½ teaspoon fresh ground sea salt 1 teaspoon of Inglehoffer stone ground mustard ½ teaspoon honey 1/8 tsp fresh ground pepper medley Ingredients for cheese cubes Prep time: 5 minutes 1/4 pound of German Butterkase cheese, equally cubed Ingredients for patties Prep time: 15 minutes 2 tablespoons of Inglehoffer stone ground mustard 2 teaspoons fresh ground sea salt 1 teaspoon fresh ground pepper medley 1 ½ pounds of 93% ground round 1 ½ pounds of 85% ground chuck ½ cup of Sutter Home Gewurztraminer, for brushing raw meat Canola oil for grill Ingredients for apple wood topping Total prep: 2 minutes 6 slices of apple wood bacon Ingredients for Kaiser Rolls Total prep: 2 minutes 6 Kaiser rolls, split Directions Preheat a gas grill to medium-to-medium high, a constant 350°. To prepare the garlic for the spread, cut off a ten-inch sheet of aluminum foil and place on a counter. Prepare the garlic bulb for roasting by removing excess paper from the bulb and cutting off ¼ inch off the top of the head so that the tops are exposed. Drizzle with canola oil and several turns of fresh ground sea salt. Wrap the foil around the garlic bulb and place on the rack and grill for 35 to 40 minutes at 350°, frequently turn the foil bulb to grill evenly. To make the caramelized onion topping, cut four separate tablespoons of unsalted butter and place into an 11.5 X 8.5 aluminum broiler pan. Peel, cut in half, thinly slice the three yellow onions, and add it to the unsalted butter in the broiler pan. Take the pan of onions to the preheated gas grill and set the entire pan on the rack. Cook slowly, stirring occasionally for 30 to 35 minutes at 350°. Check the garlic and stir the onions frequently. Adjust grill higher or lower to maintain 350°. To make the cabbage garnish, wash the cabbage quarter and core. With a sharp knife slice very thin, and place into a medium bowl approximately eight cups. To make the cabbage dressing, in a separate bowl, whisk the ingredients for the dressing: canola oil, Gewurztraminer wine, sea salt, stone ground mustard, honey and ground pepper. Marinate the sliced cabbage until the burgers are ready to assemble. To prepare the cheese for the burgers, open a quarter pound of German Butterkase cheese, divide and cut into six equal pieces. Set aside on a plate. Check the garlic and stir the onions frequently. Adjust grill higher or lower to maintain 350°. To prepare the ingredients for the patties, in a large bowl measure out the stone ground mustard, salt, and pepper. Using your hands, combine the ground round and ground chuck with the ground mustard, salt and pepper until mixed. To make the patties, make twelve 6 ounces patties of meat, flatten until the size of the Kaiser roll and rest on a tray. Pour a half cup of Gewurztraminer wine into a shallow bowl, and generously brush wine on all open sides of raw meat. One by one place a previously cut cube of German Butterkase cheese on top of the six patties. Using the remaining six patties cover the meat and cheese and begin to pinch the ends, keep the meat loose but firm. Generously brush Gewurztraminer wine on both sides of patties. Let rest on the tray. Check the garlic and stir the onions frequently. Adjust grill higher or lower to maintain 350°. Poke the garlic with a sharp fork, if tender remove from grill and let rest. When the onions are golden brown and caramelized remove from heat and lightly salt. To prepare the apple wood toppings, grill six pieces of apple wood bacon between 3 to 5 minutes turning often to prevent burning. When crispy take off grill and rest on a paper towel until assembly. Check the temperature of the grill, if it reads 350°, brush the grill with canola oil. Place all six patties on the grill, cover and let cook between 7 to 9 minutes. Carefully turn the patties, cover and cook for 7 to 9 minutes longer. Check for desired doneness. To prepare the remaining ingredients for the horseradish spread, allow the roasted garlic to cool then squeeze each clove out of the paper and add the clove to the horseradish and butter. Mix into a paste to use on the Kaiser rolls. During the last five minutes of cooking the patties, prepare the Kaiser rolls split and generously spread the horseradish spread on cut sides of all six rolls. Grill the Kaiser rolls face down until toasted. Return the toasted rolls to the tray to begin assembly. To assemble burgers, separate the bottoms and tops of the toasted Kaiser rolls on a tray. Remove the burgers from the grill and top the bottom rolls with a burger. Using about a teaspoon of horseradish spread, dollop on the top of the burger and let melt into the meat. Break the pieces of apple wood bacon in half and lay it crosswise over the meat. Pile on the caramelized onions and top with a generous amount of marinated cabbage. Add the toasted Kaiser top and serve. Makes six burgers

Comments 

I enjoyed creating and cooking this recipe. I know that everyone who loves German food will want two burgers instead of one!