German Frikadell (meatball) Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 T Paprika
½ t. Season Salt
2 T Hot Curry Powder
1 t. Tumeric
½ t. Cayenne Pepper
1/2 cup dry Italian bread crumbs
1/4 C. Hot Water
1/4 C. Sutter Home Zinfandel Wine
1 C. Dried Minced Onions
1 egg
1 lb. Ground Chuck
1 lb. Ground Pork Sausage*
6 Sesame seeded Whole Wheat buns, split.
1/2 C. Mayonnaise (to spread on the inside of the buns when toasting)
Clean, sliced tomato from Two Tomatoes
Thinly sliced Red Onions from one Red Onion
**Spread (for both sides of the buns after toasting):
1 Avocado, mashed
1 T. Mayonaise
4-6 Slices Jalapeno from a jar (chopped w/a hand chopper or knife) 2 T. Jalapeno Juice, from the jar



• Combine Paprika, Salt, Curry Powder, Tumeric, Cayenne Pepper and bread crumbs in a large bowl. • Warm the water and add to the wine; then add the dried onions to the water/wine mixture. • When the onions have soaked up the liquid (about 5 minutes) add to the dry ingredients and then dump in the egg and ground meat. Mix all with your clean hands* • Form into 6 patties. Patties will shrink a bit on the heat… Grill over medium-high heat charcoal grill until cooked to medium well doneness, about 6 minutes on each side (past pink and about 140-150 degrees, internal). To assemble the Frikadelle, spread a light coating of Mayonnaise on each bun and toast it, mayo side down, in a hot sauté pan (or skillet) till light brown! Set buns aside. **Mash a ripe Avocado in a small bowl and add in the Jalapeno juice, chopped Jalapeno’s, and 1 T. Mayonaise. The Avocado mash is a great substitute for lettuce on the bun. Serve with a tomato slice and a thin slice of red onion.