Nancy’s German Burger

Pairs well with:

Cabernet Sauvignon

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


3 lbs. Freshly ground beef
1 1/2 cups chopped white onion
8 pieces thick sliced bacon
2 cups drained pickled red cabbage (reserving the juice)
1 1/2 tsp. Coriander
1 tsp. Cardamom
1tsp. All spice
½ tsp. Cayenne pepper
5 tlb. Dry ground mustard
1 tsp. kosher salt
1 tsp. Fresh ground black pepper
4 tlbs. White flour
2 cubes beef bouillon
6 slices Munster cheese
3 cups packaged shredded lettuce with radicchio
6 Portuguese rolls



Combine ground beef, drained pickled red cabbage, coriander, cardamom, allspice, cayenne pepper, and 3 tlbs. ground mustard, salt and pepper in a large bowl. Mix together with hands. Make six good size burgers. Set aside. Cook bacon over medium heat in large pot on grill (just under crisp). Set bacon aside on plate. When cool enough tear into 1inch size pieces. Reserve 2 tlbs. bacon grease. Cook onion in bacon grease until tender. Add onion to bacon plate. In the same pot, add 2 ½ cups water and bullion cubes. In small bowl, combine ½ cup water with flour. Mix well with wire whisk. Bring flame up to high under pot. When the water starts to boil add the water and flour mixture along with remaining mustard and 1 cup pickled red cabbage juice. Bring down to medium heat and stir until thickened. (Approx. ten minutes) add bacon and onion mixture. Before turning on grill, baste the grill with soaked towel Grill rolls just until slightly brown on bottom Grill burgers until medium. Place cheese on top to melt. Place burger on bottom part of roll Ladle some gravy mixture on top (enough to cover top of burger) Top with lettuce mixture and topside of bun.