Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Sauce # 1
 ½ cup coarse ground zesty mustard with horseradish
¼ cup honey
1 tablespoon minced, fresh dill weed
2 teaspoons Worcestershire sauce
Sauce  #2:
 4 strips bacon 1 cup diced sweet onion (Walla Walla or Vidalia)
1 large apple (Granny Smith or Pippin), peeled, cored, and chopped 2 cups canned sweet/sour red cabbage, drained well and chopped
2 cups grated Emmental or Gruyère cheese
1 teaspoon seasoning salt
¼ pound uncooked bratwurst
12 ginger snaps, crumbled
½ cup dark beer (stout or porter)
1 tablespoon seasoning salt
1½ pounds ground chuck (20% fat)
Olive oil for the grill
6 large onion (Walla Walla or Vidalia) slices, cut 1/2-inch thick
6 (4-inch diameter) Bratwurst or Kaiser rolls



FOR SAUCE #1: Whisk all ingredients together in a small bowl; cover and set aside. FOR SAUCE #2: Prepare barbecue (medium-high heat). Place a 9-inch skillet on grill and lay bacon in it. Cook and turn until bacon is crisp. Remove bacon from skillet and discard all but 2 tablespoons of the bacon grease. Add the chopped onion and apple to the skillet and continue to cook until onion is limp. Stir in remaining sauce ingredients, remove skillet for heat. Cover and set aside. BURGERS: Remove and discard skin from the bratwurst. Crumble it into a bowl. Mix in the remaining items. Form into 6 patties, 1/2-inch thick. Brush oil on the grill. Put buns (cut side down) and onion slices on the grill. Grill buns until golden, about 2 minutes. Remove to a work surface. Grill onions on both sides until crisp-tender, about 2 minutes per side. Grill burgers about 3 minutes per side for medium or to desired doneness. Spread some of sauce #1 on bun bottoms. Top with an onion slice, then the burger. Cover with sauce #2, then add bun tops. Makes 6 burgers.