Javol Burger

Pairs well with:

Cabernet Sauvignon

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


For 4 burgers
1 lb ground round 80 percent lean
1/4 lb ground pork salt
1/8 teaspoon pepper
1/8 teaspoon 1/4 cup finely chopped onion
2 tablespoon capers
2 tablespoon finely chopped parsely
2 bratwurst cut in half lengthwise
Ingredients for German potato salad
1/2 lb potatoes, scrubbed, not peeled,cooked and diced
1/4 cup finely chopped onions
1/3 to 2/3 cup cup chicken stock
1/4 cup olive oil
1 tablespoon white wine vinegar
1/2 lb cooked bacon, crumbled
2 teaspoons Dusseldorf (hot) style mustard
2 teaspoon salt
1 teaspoon black pepper
1/2 tablespoon fresh lemon juice
Black rye or pumpernickel buns
4 slices onion
1/2 cup shredded cabbage
German style mustard



Potato Salad is made first In heavy 2 to 3 quart sauepan, combine chopped onion, stock, oil, vinegar, mustard, salt and pepper. Bring to boil stirring occasionally. Reduce heat to low and simmer for 5 minutes. Turn off heat and add lemon juice. Put potatoes and crumbled bacon in bowl and pour sauce over them. Toss to coat. Cover and put aside. Mix gound pork, ground beef, salt, pepper, capers,parsely, onions in bowl and form into 4 patties. Put burgers and brats on grill. Cook until medium. To assemble: Cut buns in half. Brush top and bottom liberally with German mustard. Put burgers on buns. Top with cooked 1/2 bratwurst. Next to with about 4 oz of potato salad, slice of onion and about one ounce of chopped cabbage. Cover with bun top and serve.