Braut Burger with Horseradish Slaw

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 – Start the grill and set on low. Preheat (15 mins) to a temperature of 325-350 degrees 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 up 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. 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