Big Bratty Cheeseburger

Pairs well with:

White Zinfandel

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


8 ounces of saurkraut with caraway seed, drained
6 tablespoons of butter
1 tablespoon of flour Water (as needed)
2 tablespoons of brown sugar
8 tablespoons of White Zinfandel
3/4 pound of ground chuck
1 pound of loose bratwurst sausage or the meat of 4 bratwurst removed from their casings
2 garlic cloves pressed
3 tablespoons of
3 finely chopped green pepper
3 tablespoons of finely chopped red onion
6 slices of swiss lorraine cheese
6 kaiser rolls
6 rye sandwich buns



Saurkraut Topping Drain saurkraut. Squeeze out any excess juices. Melt 3 tablespoons of butter. Add one tablespoon of flour and blend to make a thin paste. Water may be added if necessary. Blend in 2 tablespoons of brown sugar and stir until dissolved. Add saurkraut. Finally, add two tablespoons of White Zinfandel. Simmer for 30 minutes stirring occasionally. When finished simmering, drain. Pre-heat a gas grill to medium-high or prepare a medium to hot fire in a charcoal grill with a cover. Patties Mix together the ground chuck and bratwurst, one garlic clove pressed, the green pepper, red onion and 2 tablespoons of White Zinfandel, blending well. Divide equally into six parts and form patties. Brush with White Zinfandel and place on medium to high grill. Use balance of White Zinfandel for basting while grilling. Buns Melt 3 tablespoons of butter, mix in remaining garlic clove pressed and brush on inside of kaiser roll or rye bun. Grill so they are lightly toasted. Assembly Approximately one minute before patties are fully cooked, spoon the saurkraut mixture on each one and top with a slice of cheese. Leave on grill momentarily until cheese is melted. Place on toasted buns.