Grilled German Sauerbraten Burgers with Cole Slaw

Pairs well with:

White Zinfandel

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


Cole Slaw
1/4 cup vinegar
2 Tbsp. vegetable oil
2 tsp. finely minced onion
2 Tbsp. sugar
1 tsp salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 medium head of cabbage, shredded
3 Tbsp. molasses
3 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
1 tsp salt
1 tsp ground ginger
1/2 tsp. caraway seed, crushed using mortar and pestle
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 lb. ground chuck
1 lb. bulk pork sausage
Vegetable oil for brushing on the grill rack
6 Seeded buns, split
Butter for the buns
Sliced Tomatoes
Special Equipment needed:
Mortar and pestle



Directions To make the cole slaw, discard the outer leaves on the cabbage. Shred the cabbage using the large grater blade of a food processor, place in a large mixing bowl and set aside. In a small bowl, combine vinegar, oil, onion, sugar, salt, pepper, and dry mustard. Whisk together using a wire whisk until well combined. Poor the mixture on top of the shredded cabbage and toss until well combined. Chill in the refrigerator until ready to use. To make the patties, first crush the caraway seed in a mortar and pestle and set aside. In a large mixing bowl combine the molasses, balsamic vinegar, brown sugar, salt, ground ginger, crushed caraway seed, finely chopped onion and shredded carrot. Mix the ingredients until well combined. Next add the ground sirloin and bulk sausage. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties that fit the size of the buns. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill and cook 7-9 minutes on each side or until an instant-read thermometer inserted on the side and into the middle of each patty reads 160 degrees. While the patties are cooking, split the buns and lightly butter both sides. Just before the patties are done, place each bun, cut side down on the outer side of the grill rack to toast lightly. To assemble the burgers, top each bottom of the buns with a patty, then add about 1/3 cup of the cole slaw and a tomato slice. Finish with the top of the bun and serve. Makes 6 burgers.