A Taste of Germany Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Panade 1 slice of russian rye bread (crust removed)
2 tablespoons of buttermilk
German Salad
1 package (15 slice) pre-cooked bacon
1 cup chopped scallions
2 tablespoons Grey Poupon mild and creamy mustard
1 tablespoon pear (desired) or white wine vinegar
2 1/4 lbs. 80% ground chuck
2 teaspoons salt
2 teaspoons freshly ground pepper
2 tablespoons vegtable oil to coat grill grate
12 slices of russian rye bread
6 slices swiss cheese
6 large butter or bibb lettuce leaves
3 tablespoons Grey Poupon mild and creamy mustard



Ignite all gas grill burners to high and close lid for 15 minutes. While grill is pre-heating, remove crust from the single slice of russian rye bread. Discard the crust and cut slice of bread into small cubes. Place the bread cubes in a small bowl and add the 2 tablespoons of buttermilk incorporating very well to make a paste(panade). Leave primary burner on high and any others on moderate heat. Scrape grill grate with wire brush. Lightly mop grill grate with the vegtable oil on a wad of paper towels held with tongs. Take the 15 slices of pre-cooked bacon and heat up on the grill grates moderate side 1-2 minutes each side. Remove from grill and set aside to cool momentarily. Chop scallions into a small bias cut to equal 1 cup. In a medium bowl blend very well, 2 tablespoons of mustard and 1 tablespoon of vinegar. Cut bacon into small uneven pieces. Mix scallions, bacon, mustard and vinegar until well blended; set aside. In a large bowl LIGHTLY toss broken up beef, 2 teaspoons of salt, 2 teaspoons of pepper and the panade to a loose ball cosistancy. Add the German Salad Mix again tossing loosely. Divide patty mixture into 6 equal portions. Gently flatten into a 3/4 inch patty. With your thumb make a 1/4 inch depression in the center of the patty for meat to level out as it cooks. Grill burger patties on hot side of grill, uncovered for 2-3 minutes on first side.Using a wide spatular flip burgers once and continue to cook for another 2 minutes for medium burgers. During the last minute of grilling, place the slices of rye bread on indirect heat, rotating and flipping frequently for even toasting. Turn off the burners and place a slice of swiss cheese on each burger, covering with a disposable aluminum pan to melt cheese. Place cooked burger on one slice of toasted bread. Spread 1/2 tablespoon of mustard on top slice of bread and add lettuce and join tops with bottoms to serve.