Braut Burger with Horseradish Slaw II

Pairs well with:

White Zinfandel

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


Horseradish Slaw:
1/2 cup Horseradish sauce 3
/4 cup sauerkraut – drained, canned
1/8 cup brown sugar
1 TBS fennel seed – crushed
2 1/2 lbs. ground chuck
¼ cup bread crumbs
1/2 cup shredded Sharp Cheddar Cheese
6 TBS Sutter Home Zinfandel wine
4 TBS cider vinegar
3 TBS fennel seeds – crushed
1 tsp. ground Jamaican allspice
1 tsp ground cloves
1 tsp. pepper
2 tsp. sea salt
Colavita Olive Oil for brushing of the grill racks
6 Pumpernickel Rolls from the bakery, sliced in half horizontally
6 Tomato slices – aprox.1/4” thick



Step by Step Instructions – Horseradish Slaw: In a small mixing bowl combine the 1/2 cup Horseradish sauce, then drain 3/4 cup sauerkraut and add, 1/8 cup brown sugar, crush 1 TBS fennel seed and add. Mix well to combine. Refrigerate until building your burger. Burger: Grease the grill racks with the Colavita Olive Oil. Turn on the grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees. In a large mixing bowl add 2 1/2 lbs. ground chuck, ¼ cup bread crumbs, 1/2 cup shredded Sharp Cheddar Cheese, 6 TBS Sutter Home Zinfandel wine, 4 TBS cider vinegar. Crush 3 TBS fennel seeds and add, 1 tsp. ground Jamaican allspice, 1 tsp ground cloves, 1 tsp. Pepper, 2 tsp. sea salt Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. Remove and let rest till your are ready to plate. Slice the Pumpernickel Rolls horizontally, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Slice the Pumpernickel rolls horizontally, keeping tops with their partners. Slice Tomato into ¼” thick slices. Place the bottom of the roll on the plate, top the bottom with the tomato slice, the burger and then spoon on 1/6 of the Horseradish slaw on top of the burger. Place the lid of the roll on top and serve. 2006 – ToniLee