RECIPES: Recipe Details

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German Heidelburgers with Apple Onion Slaw

Since leaving my job almost a year ago to stay at home with my two daughters, I've been able to indulge my love of cooking. My husband and I have always enjoyed the bold and hearty flavors of German cooking, and I've often experimented with traditional German dishes. Since the hamburger has it roots in German cuisine, I thought it was appropriate to develop a recipe that served as an homage to the heritage of this now American classic.

Ingredients 

Apple Onion Slaw:
1 ½ teaspoons caraway seeds, toasted
¼ cup vegetable oil
¼ cup Sutter Home Gewurztraminer wine
¾ cup white distilled vinegar
4 tablespoons apple juice concentrate, thawed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 medium sweet white onion, sliced into thin strips
1 medium Golden Delicious apple, peeled, cored and sliced into thin strips
Patties:
2 pounds ground chuck
¼ cup Sutter Home Gewurztraminer wine
1 tablespoon sweet white onion, grated
2 tablespoons fresh thyme
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Vegetable oil, for brushing grill rack
8 ounces Brau Käse cheese, ~ 1.3 ounces per patty
6 Kaiser Rolls, split
Grey Poupon Horseradish Deli Mustard

Instructions 

Preheat a gas grill to medium, or prepare a medium-hot fire in a charcoal grill with a cover. To make the apple onion slaw, place the caraway seeds in a medium size sauce pan and place on the grill to toast the seeds for about 1 minute. Once the caraway seeds start to emit their aroma, add the vegetable oil, wine, vinegar, apple juice concentrate, salt, and pepper to the sauce pan. Let mixture simmer, stirring occasionally, for 2 minutes. Remove saucepan from the grill to cool slightly. Place green cabbage, red cabbage, onion and apple in a large bowl. Pour the saucepan mixture over the contents in the bowl and toss well to combine. (Note: It’s important to make sure the apples have a good coating of the sauce, as the vinegar will ensure the apples do not oxidize and turn brown.) Cover the slaw and leave at room temperature until needed. To make the patties, combine the chuck, wine, onion, thyme, salt and pepper in a large bowl. Handle the meat as little as possible to avoid compacting it, but mix the ingredients well. Divide the mixture into 6 equal portions and form into patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, which is about 3-4 minutes. Turn the patties and continue grilling until done, which is about 4-5 minutes. During the last few minutes of cooking, place the cheese on the patties and cover the grill to melt the cheese. Also, place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a thin layer of the mustard on each of the cut sides of the rolls. On each roll bottom, place a patty and top with ½ cup of the apple onion slaw. Add the roll tops and serve. Makes 6 burgers. Ms. Jamie, Madison, Alabama