Hamburger from Hamburg

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 Jar Barbecue Sauce – 15.5 oz 
12 oz Dark Beer
12 Oz Sauerkraut
1 TBS Caraway Seeds
6 Pcs Thick Sliced Apple Smoked Bacon
1 White Onion
2 Tbs Grey Poupon Country Dijon Mustard
2 Beaten Eggs
1/3 Cup Sutter Home Cabernet
1 TBS Salt
1/2 # Fresh Ground Polish Sausage
3 1/2 lb Fresh Ground Chuck
6 Slices of Jarlsberg Light Cheese
Oil for Grill Grate
6 Rye Bread Rolls



General: Preheat the grill to medium high Topping Sauce: Mix the barbecue sauce and dark beer together in a medium pan on the grill and simmer for approximately 30 minutes and set aside. Topping: Place the sauerkraut and caraway seeds into a bowl, cover and set aside. Stuffing: Cube the apple smoked bacon and the onion and place in a pan on the grill to brown. Once browned, set aside in a bowl and mix with the mustard. Burger: 1 Beat the eggs in a large bowl then mix in the wine and salt. 2 Next, thoroughly mix the polish sausage and ground chuck with the egg, wine, and salt. 3 Separate the meat mixture into 12 equal lightly formed balls and press out each to be slightly thinner on the edges than the center. (press out to a size that is approximately the same or slightly larger than the rolls) 4 Place approximately 1 heaping TBS of the stuffing mix on 6 of the patties and spread out to about 1” of the edge of the meat. 5 Place a rounded slice of Jarlsberg Light Cheese. 6 Top each meat patty with a plain patty and crimp and fold the edges to seal. Grilling: 1 Apply oil to the grill grate 2 Cut Kiser rolls in half ready for toasting on the grill. 3 Place stuffed meat patties on the grill over medium high heat and cook for about 7 to 8 minutes. Carefully turn and cook the second side for about another 6 minutes. 4 Place the Kiser rolls, cut side down, on the grill, lightly toast and remove from the grill. 5 A couple of minutes prior to removing the burgers from the grill, generously coat one side of the burger with the sauce as a glaze. 6 Remove the burger from the grill and place directly on the toasted roll. 7 Generously top the burger with the ssauerkraut topping and top with the top ½ of the toasted Kiser roll. 8 Slice as desired and serve immediately. Enjoy.