Bavarian Burgers with Red Cabbage Slaw and Black Forest Spread

Pairs well with:

Cabernet Sauvignon

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



1-1/2 lb. ground sirloin
1/4 lb. bockwurst or bratwurst, ground with casings removed
1/4 cup ground leeks (use white part only)
1 clove minced garlic


1 cup canned red cabbage
2 tablespoons brown sugar
1 cup apple pie filling. with liquid poured off and fruit diced
1 tablespoon minced sweet onion such as Walla Walla
1/2 cup ginger ale

Black Forest Mayonnaise

1 cup light mayonnaise
1 tablespoon brown mustard

vegetable oil for brushing on grill
6 good-quality kaiser rolls


In a grill with a cover, prepare a medium-hot fire for direct-heat

To make the slaw, combine cabbage, brown sugar, diced apples, minced onion and ginger ale in container with a cover. Mix thoroughly. Cover and let stand 1 hour.

To make mayonnaise spread, combine light mayonnaise and mustard in jar with a cover. Refrigerate until ready to use.

To make burgers, combine beef, sausage, ground leek and garlic in large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide
into 6 equal portions. Form into patties.

When the fire is ready, brush grill rack with vegetable oil. Place patties on grill and cook until done to preference (6 to 7 on each side for medium). During last few minutes of cooking, place rolls, cut side down, on outer edges of grill to toast.

To assemble the burgers, spread cut sides of the rolls with the mayonnaise mixture. Place patties on bottom halves of rolls, top with slaw and cover with roll tops.

Makes 6 burgers