Wine Varietal: Pinot Noir
The ingredients that make up this burger are totally indicative of the North-Central Mid-west; Scandinavian-German-Native American country. You find wild rice pilaf, wild rice soup, wild rice bread, food and non-food items stuffed with wild rice, etc. everywhere. And Polish sausage is a true Eastern European staple brought here by the founders of the area. The New French Bakery is a fabulous bakery based in Minneapolis that bakes and par-bakes the most marvelous breads. Their six-seed bread enhances the earthy flavor of this burger so much more than any burger bun could. Their par-baked breads allow the customer to have the joy of fresh-baked bread without the work of actually making it.
3/4 lb. sirloin steak, cut into 1 inch cubes (including fat)
3/4 lb. chuck steak, cut into 1 inch cubes (including fat)
1/4 lb. polish sausage, cut into 1 inch cubes
4 oz. cooked wild rice
Salt and fresh ground pepper to taste
2 loaves New French Bakery Six Seed bread baked and cut into 4-inch sections
1 cup shredded cabbage
1 apple, thinly sliced
1/4 cup apple juice
1/2 cup Miracle Whip salad dressing
Cider vinegar to taste, approximately 2-3 tblsp.
Sugar and Salt to taste
Prepare Apple Slaw:
Place cabbage, apple and apple juice in a bowl. Mix cider vinegar, sugar and salt to taste separately. Add to apple/cabbage mixture. Refrigerate at least an hour to allow flavors to meld.
Add meat into food processor. Pulse (4-5 second pulses) approximately 10-12 times until mixture is coarse ground. Add wild rice and pulse until mixed. Separate meat mixture into 6-1/3 lb. portions and pat into patties. Do not over-handle. Place on medium to medium-high heat oiled grill. Do not move until ready to turn over. Grill approximately 3.5-4 minutes per side. Do not press down on burger. Serve on top of Apple Slaw on 4 inch sliced New French Bakery Six Seed bread.
Yield 6 1/3 lb. burgers