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wurst and kraut burger with spicey avocado/grey poupon mustard on onion rolls

my name is george . i am an amateur cook,professional nurse. (perfect set up here for a joke.) i do occasionally prepare banquet food for functions at my church. i am used to cooking for large crowds, lots of scrutiny. i was inspired by the challange of this contest. i enjoy using different combinations of flavors and textures in my recipes. i hope the one i have submitted will get me to the finals


1.1 1/2 pounds ground sirloin
2.8 ounces hot ground sausage
3.7 1/4 teaspoons seasoned salt
4.3 teaspoons of coarse ground pepper
5.4 cups purple cabbage shredded then coarsely chopped(approximately 1/2 of medium sized head of purple cabbage cleaned and cored)
6.1 cup purple onion diced(equals 1 medium sized purple onion) 7.1 teaspoon carraway seed
8.1/2 cup Colavita red raspberry vinegar
9.1/4 cup Colavita extra virgin olive oil
10.2/3 cup light brown sugar packed
11.1/2 cup honey
12.2 large california avocados
13.1/4 cup grey poupon mustard
14.1 teaspoon red pepper flakes
15.6 slices jarlsberg cheese
16.6 onion rolls sliced
vegetable oil for grilling rack


prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. to make the spicey avocado/grey poupon mustard, peel, halve and de-seed 2 large california avocados. cut in quarters and place in medium sized mixing bowl. add 1/4cup grey poupon mustard, 1 teaspoon red pepper flakes and 1/4 teaspoon seasoned salt reserving the remaining salt for the patties and the kraut. mix the ingredients well and break up the avocado as you mix, careful not to mash all the avocado ,leave it chunky. cover and refridgerate. to make the kraut,combine carraway seed,1 teaspoon seasoned salt,reserving the remaing 6 teaspoons for the patties,colavita red raspberry vinegar,colavita extra virgin olive oil,brown sugar and honey in a large mixing bowl and whisk until well blended. add the chopped cabbage and onion, toss until well coated. place the mixture into a 10 inch non-stick fire-proof skillet,cover with a lid and place on the heated grill. cook the kraut for 25-30 minutes stirring occasionally,until the mixture is slightly tender and most of the liquid has evaporated. move the pan aside to stay warm to make the patties,combine the ground sirloin and the hot sausage with 6 teaspoons of seasoned salt and 3 teaspoons of ground pepper. handling the meat as little as possible to avoid compacting, mix well. divide the mixture into six equal portions and form the portions into patties to fit the buns. when the grill is ready,brush the grill rack with vegetable oil. place the patties on the rack, cover and cook,turning once,until done to preference,5-7 minutes on each side for medium. during thje last 1-2 minutes of grilling patties,using a slotted spoon,placs 2-3 tablespoons of kraut on each pattie then top with 1 slice of jarlsberg cheese. cover and cokk for 30sec-1 minute. remove to a large platter or cookie sheet. set aside. place the onion rolls cut side down along the edge of the grill, toast lightly. to assemble spread 1 1/2 -2 tablespoons spicey avocado/grey poupon mustard on cut side of bottom half of the onion roll. using a spatula slide the burger,kraut and cheese combination onto the mixture. cover with top half of the onion roll cut side down. serve


i have hopefully corrected any errors from my first submission. i have added an ingredient, honey, after more testing and changed the placement of the avocado/dijon. bon apetit serve with sutterhome gewurztraminer.