Alsacian Pork Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 c. green cabbage, thinly sliced
1 tsp. fresh lime juice
1 tsp. apple cider vinegar
1 tsp. brown sugar
1/2 tsp. kosher salt
1 Tbsp. thinly sliced shallots

1/2 c. sour cream
3 Tbsp. mayonnaise
2 tsp. whole caraway seed, coarsely ground with a mortar & pestle or spice grinder

1 cup canned sauerkraut, rinsed and drained
1 Tbsp. whole caraway seed, coarsely ground with a mortar & pestle or spice grinder
1 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 egg
1-1/4 lb. ground pork
2 tsp. each Kosher salt and freshly ground black pepper

6 Kaiser rolls, cut in half lengthwise


In a small bowl, toss cabbage with lime juice, vinegar, 1 tsp. brown sugar, 1/2 tsp kosher salt and shallots. Toss well to coat and let stand at room temperature while preparing burgers (or longer, refrigerated).

Mix together the sour cream, mayonnaise and 2 tsp. caraway. Refrigerate until ready to assemble burgers.

Combine the sauerkraut, remaining 1 Tbsp. caraway, 1 Tbsp. brown sugar, Worcestershire, egg, pork, salt and pepper into a large bow and mix until just blended. Moisten your hands with water and shape the meat into six patties.

Heat a gas grill over medium-high heat. Cook the burgers until the bottoms are well browned, 6 to 8 minutes. Flip the burgers and continue cooking until done, another 6 to 8 minutes. Remove from heat. During the last few minutes of cooking, lightly grill cut sides of Kaiser rolls.

Spread each cut side of rolls with sour cream sauce. Place one burger on bottom of roll, top with cabbage slaw and remaining side of bun. Serve immediately.