10th Street Brat Burger with Drunken Slaw

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Drunken Slaw:
1 large sweet onion, halved and sliced thin
2 cups sauerkraut, drained
1 TBSP caraway seeds
1-12 oz bottle of Black & Tan Beer

Bratwurst Mixture:
12 oz. Pork
8 oz veal
1 ½ tsp pickling salt
1 tsp onion powder
1 tsp ground white pepper
1 tsp marjoram
1 tsp fresh parsley
½ tsp nutmeg
½ tsp celery seed
½ tsp ginger
¼ tsp mace
¼ tsp cardamom
2 oz Sutter Home Cabernet Sauvignon

Brat Burger Mix:
4 ounces ground chuck
1 oz Franks Buffalo Wings Sauce
½ tsp chipotle chili pepper
10 cranks of fresh black pepper
1 tsp sea salt
2 cloves garlic
1 jalapeño seeded and chopped
1/2 cup sharp cheddar cheese
6 slices Provolone cheese

4 TBSP butter
2 TBSP Horseradish

6 Onion hamburger buns

vegetable oil for brushing grill


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make drunken slaw use a medium size, heavy nonstick sauce pan; Pour beer, sliced onions, sauerkraut, and caraway seeds in pan and cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are soft. Remove the pan from the grill and set aside to cool. (Chilled is how we prefer the slaw.)
To make bratwurst grind pork and veal in food processor on low for about 30-45 seconds.
Mix pickling salt, onion powder, ground white pepper, marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamom, & Cabernet Sauvignon in a bowl and add to ground pork and veal. Mix thoroughly.
To make the patties place cut up jalapeño and garlic in food processor give a few pulses then add bratwurst mixture and burger, cheese, chipotle pepper, garlic, Franks Buffalo Wings Sauce, salt and pepper into the mixture. Pulse about 45 seconds to 1 1/2 minutes. Chill for about 20-30 minutes (burgers hold together better).
Handle the burger mixture as little as possible to avoid compacting it. Form into 6 patties.
Melt butter and then add horseradish to butter. Set aside.

When grill is ready, brush the grill rack with oil before adding patties to help keep them from sticking. Lower heat to medium and then place patties directly over the heat source for best results. Cover and cook for 8 to 12 minutes on first side, then flip and cook until desired doneness is reached (165° complies). Spread butter/horseradish mixture on onion buns and place the buns cut sides down on the outer edges of the rack to toast lightly. Place the cheese slices on the patties during the last 2 minutes of grilling. To assemble the burgers, place a patty on each bottom bun and top each with equal portions of the drunken slaw, slightly drained. Add the bun tops and devour.