German Pork Burgers with Sweet and Sour Cabbage

Pairs well with:

White Zinfandel

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

My German Grandmother loved purple cabbage so I put it on a burger




3 stalks red rhubarb, chopped

½ cup raisins

2 TBS minced onion

½ cup brown sugar, packed

2 TBS apple cider vinegar

¼ tsp each – allspice, cinnamon, ginger and salt


1-½ lbs lean ground pork

1 egg

½ cup plain breadcrumbs

1 small onion, minced

1 tsp garlic

1 tsp winter savory

1 tsp sage

½ tsp salt

¼ tsp pepper

¼ celery seed

Sweet and Sour Cabbage

1 medium head red cabbage, thinly sliced

1 small shallot, thinly sliced

¼ cup brown sugar, packed

¼ cup water

¼ cup apple cider vinegar

¼ tsp salt

Vegetable oil, for brushing on the grill rack

6 sourdough buns

6 TBS butter

1 TBS garlic



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, combine rhubarb, raising, onion, sugar and vinegar in a medium saucepan. Cook until thick. Continue as it thickens to prevent sticking. Add spices and cook 5 minutes longer. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

To prepare the buns, slice each in half. Combine melted butter with spices. Brush cut sides of buns with butter mixture. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.

To assemble the burgers, place patty on bottom bun. Top with sweet and sour cabbage. Spoon spread over cabbage. Add the top bun and serve.