Kapusta Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I have made pork kapusta on the stove top and in the crock pot.I thought why not convert this delicious German/Eastern European dish into a delicious grilled burger.


2 pounds ground pork
1/2 pound bacon; cut into small pieces
1 1/2 tablespoons caraway seed
8 ounce can saurkraut; drained
2/3 cup canned petite tomatoes; drained
3 tablespoons German beer
3 cloves garlic; minced

12 slices marble rye bread or pumpernickel bread
3 tablespoons melted butter

3 leaves cabbage; cut in half
6 tablespoons canned petite tomatoes
6 slices grilled bacon; cut in half


In a large bowl combine pork, raw bacon, caraway, kraut, 2/3 cup tomatoes, garlic and beer. Using your hands mix well to combine flavors and shape into 6 oblong patties.
Heat coals to glowing and place patties directly on grate. Seer each side 1 1/2 minutes each side. Continue cooking burgers covered flipping every 2 minutes for a total of another eight minutes; keeping vents minimally open. Cook bacon strips directly on grate 2 to 3 minutes. Brush each piece of bread with butter and place buttered side down on grill for 1 1/2 minutes then remove.
To assemble Kapusta Burgers; place a pattie on a slice of bread; buttered side up; then top with a cabbage leaf. On top of that place 1 tablespoon canned tomatoes and 2 half slices of cooked bacon. top with remaining slice of bread; buttered side down. I suggest to cut in half for easy handling.