Bavarian Dream Burger

Pairs well with:

White Zinfandel

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


Ginger-Mustard Spread
3/4 cup of Grey Poupon Mustard with Horseradish
1/4 cup mayonnaise
2 tablespoons fresh minced ginger
1 1/2 teaspoons coarsely ground black pepper
Sweet-Sour Cabbage
1/2 cup cider vinegar
1/2 cup water
1/2 teaspoon ground cloves
1 teaspoon caraway seeds
2 tablespoons sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
4 cups shredded red cabbage
2 tablespoons crushed ginger snaps
2 tablespoons olive oil
1/2 cup finely minced onion
1/4 cup Zinfandel
1/4 cup cider vinegar
2 teaspoons ketchup
2 teaspoons caraway seed
1 teaspoon ground clove
1 teaspoon coarsely ground black pepper
1 teaspoon salt
10 slices precooked bacon, crumbled
2 pounds ground chuck
6 slices baby swiss cheese
6 Onion Rolls, split
12 slices Vlasic Dill Stackers



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

To make spread, combine mustard, mayo, ginger and pepper in a small bowl and set aside.

To make sweet-sour cabbage, combine vinegar, water, ground cloves, caraway, sugar, salt & pepper in a fire-proof 10-inch nonstick skillet and place on grill rack. Stir ingredients until well blended and liquid begins to simmer. Add cabbage and stir until well blended. Cover pan for 5-6 minutes. Cabbage should be tender-crisp. Remove cabbage from pan with a slotted spoon and set into small bowl. Add gingersnap crumbs to pan and cook until mixture begins to thicken. Add cabbage back into skillet and mix well. Remove skillet from grill and allow to cool.

To make patties, heat oil in a 10-inch nonstick skillet on grill rack. Add onions and cook until slightly caramelized. Remove onions from skillet and allow to drain on paper towels. Combine wine, vinegar, ketchup, caraway seeds, clove, salt and pepper in a small bowl. Blend well. Add onions to liquid. Add crumbled bacon to liquid. Place beef into large bowl and pour mixture evenly over ground beef and mix well with fork, handling beef as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. One minute before removing patties from grill, place one slice of swiss cheese on top of each patty, replace cover on grill and cook until cheese is just melted. Remove patties from grill and set aside. Place onion rolls, cut side down on the outer edges of grill rack to toast lightly.
To assemble burgers, spread a generous amount of spread on cut sides of buns. On each roll bottom place 1/4 cup of cabbage, a patty, and 2 slices of dill stackers. Add roll top and serve.