Bavarian Mushroom Burgers with Sweet Sauerkraut Relish

Pairs well with:


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


Sweet Sauerkraut Relish:
1 can (15 ounces) sauerkraut, rinsed and drained
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
1/3 cup finely chopped red bell pepper
2 Tbs. cider vineger
2 Tbs. sugar.
Bavarian Mushroom Burgers:
4 Tbs. olive oil, divided
6 oz. Shiitaki mushrooms caps, finely chopped
2 cloves garlic, crushed and chopped
2 lbs. ground beef (20% fat)
1/2 cup grated Parmesan cheese
3 Tbs. Chopped, fresh Basil
2 tsp. salt
2/3 cup soft bread crumbs
6 Kaiser rolls, split
6 large slices caraway Havarti cheese



Preheat gas grill(with a lid)to Medium high. 350'-400' Sauerkraut Relish: In a medium bowl, combine sauerkraut, onion, peppers, vineger and sugar. Mix well and set aside. Can be made up to 5 days a head of time. Burgers: Heat 1 Tbs. olive oil in heavy skillet on barbeque grill. Add chopped mushrooms and garlic. Saute` 3-4 minutes, until soft but not brown. Cool and add the mushooms to ground beef in a large bowl. Add Parmesan cheese, basil, salt and bread crumbs. Mix and form into 6 patties. Brush grill with 1 Tbs. olive oil. Grill patties for 4-5 minutes on each side. 2 minutes before end of grilling time, brush inside of keizer rolls with remaining olive oil. Place oiled side down on the edges of the grill. Place caraway cheese on top of patties, close lid until cheese melts (about 1 minute) To serve, place patties on rolls and top with sweet sauerkraut relish. Serves 6.