Wine Varietal: Zinfandel
I was lucky enough to live in Berlin Germany for four years.During that time, I fell in love with a local favorite – Curry Wurst mit Pomme Frites – basically sausage with curry ketchup and fries. Back in America, I craved this dish but could not find anything close to it so had to create my own version. I decided to turn those flavors into a burger with fantastic results.
2 tablespoons Colavita Extra Virgin Olive Oil
2 honey crisp apples – cored and thinly sliced
1 large sweet onion – thinly sliced
2 cups refrigerated sour kraut – drained
1 tablespoon Colavita Extra Virgin Olive Oil
1 large onion – small dice
2 cups ketchup
¼ cup water
2 tablespoons curry powder
1 tablespoon smoky paprika
¼ cup brown sugar
2 tablespoons red wine vinegar
1 lb ground pork
1 lb ground veal
1 teaspoon caraway
1 teaspoon marjoram
½ teaspoon allspice
½ teaspoon mace
Vegetable oil for brushing grill rack
6 cibatta rolls, split
6 slices Havarti cheese
3 cups crispy shoestring potato strips
6 slices heirloom tomato
To make the caramelized kraut – in fireproof sauté pan, add oil, apples, onion and sour kraut. Season with salt and pepper. Cook, stirring often until caramelized – about 20 minutes. Set aside until ready to use.
To make the curry ketchup – in fireproof saucepan, add oil and onion. Season with salt and pepper and cook, stirring often until translucent – about 10 minutes. Add remaining ingredients and continue cooking 15 more minutes. set aside until ready to use.
To make the patties – combine all ingredients in bowl. Form into 6 patties. Cover and refrigerate until ready to use.
To cook and assemble – when grill is ready, brush grill rack with oil. Season both sides of patties with salt and pepper. Cook 4-6 minutes per side for medium. During last two minutes of cooking, place a piece of cheese on each patty and toast the rolls. On bottom roll, place some of the kraut. Top with burger patty, curry ketchup, tomato and shoestring potato. Place bun ontop and enjoy!