RECIPES: Recipe Details

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Sauerbraten Burger with Ginger Mustard Sauce and Sweet-Sour Cabbage

Ingredients 

Ginger-Mustard Spread

3/4 cup Grey Poupon with horseradish
1/4 cup mayonnaise
2 tablespoons fresh minced ginger
1 1/2 teaspoons coarsely ground black pepper

Sweet-Sour Cabbage

1/2 cup cider vinegar
1/2 cup water
1/2 teaspoon ground cloves
1 teaspoon caraway seeds
2 tablespoons sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
4 cups shredded red cabbage
2 tablespoons crushed ginger snaps

Patties

2 tablespoons olive oil
1/2 cup finely minced onion
1/4 cup Sutter Home Zinfandel
1/4 cup cider vinegar
2 teaspoons ketchup
2 teaspoons caraway seed
1 teaspoon ground cloves
1 teaspoon coarsely ground black pepper
1 teaspoon salt
10 slices precooked bacon, crumbled
2 pounds ground chuck
1 tablespoon vegetable oil to brush onto grill rack
6 slices Havarti cheese
12 slices Vlasic Dill Stackers
6 Pumpernickel Rolls or Onion Rolls, split

Instructions 

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make spread, combine mustard, mayo, ginger and pepper in a small bowl and set aside. To make sweet-sour cabbage, combine vinegar, water, ground cloves, caraway, sugar, salt and pepper in a fire-proof 10-inch nonstick skillet and place on grill rack. Stir ingredients until well blended and liquid begins to simmer. Add cabbage and stir until well blended. Cover pan and simmer for 5-6 minutes or until cabbage is tender-crisp. Remove cabbage from pan with a slotted spoon and set into small bowl. Add gingersnap crumbs to liquid in the skillet and cook until mixture begins to thicken. Place cabbage back into skillet and mix well. Remove skillet from grill and allow to cool. To make patties, heat oil in a 10-inch skillet on grill rack. Add onions and cook until slightly caramelized. Remove onions from skillet and allow to drain on paper towels. Combine wine, vinegar, ketchup, caraway seeds, clove, salt and pepper in a small bowl. Blend well. Add onions and crumbled bacon to the mixture in the bowl. Place ground chuck into a large mixing bowl and pour spice and onion mixture on top of beef. Mix well with a fork, handling beef as little as possible to avoid compacting it. Divide mixture into 6 equal portions and form the portions into patties. Brush the grill rack with vegetable oil and place patties onto grill rack, cover and cook 5-7 minutes on each side for medium. One minute before removing patties from grill, place one slice of Havarti cheese on top of each patty, replace cover on grill and cook until cheese is just melted. Remove patties from grill and set aside. Place rolls, cut side down on the outer edges of the grill rack and toast lightly. To assemble burgers, spread ginger-mustard spread on both cut sides of rolls. On each roll bottom, place 1/4 cup of cabbage, one patty, 2 slices of dill stackers, add roll top and serve.

Comments 

The inspiration for this burger comes from an old family recipe
my German grandmother used to make. I thought it would lend itself well to summer grilling - and so it has! I added the gingersnaps to the cabbage and fresh ginger to the spread to give this burger a little more zing. This burger works well with either a Zinfandel or a Merlot, or on a lighter side a Gewurztraminer.