Oktoberfest Brat and Kraut Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


10 ounces sauerkraut, drained and rinsed
1 red apple, cored and small diced
2 tablespoons caraway seeds
1/4 cup sugar
1/4 cup apple cider vinegar
1/2 cup Gewürztraminer wine
1/4 cup minced onion
1 teaspoon sea salt
1 1/4 pound ground pork
1 pound ground veal
1 tablespoon caraway seed
1 teaspoon dried marjoram
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 teaspoon allspice
2 tablespoons Gewürztraminer
6 kaiser rolls
vegetable for grill grate



In a medium sauté pan stir together sauerkraut, red apples, caraway seeds, sugar, apple cider vinegar, Gewürztraminer, minced onion and sea salt. Bring to a boil over medium high heat, move to cooler area of grill, cover and let simmer 20 minutes; stir occasionally.

In a medium sized bowl mix together ground pork, veal, caraway seed, marjoram, black pepper, sea salt and allspice and Gewürztraminer until incorporated. Form into 6 equal patties.

Brush hot side of grill with oil to prevent sticking. Grill brat burgers 6-8 minutes on each side or until internal temperature reaches 160 degrees. Toast rolls 30 seconds. Place brat burger on bottom half of roll. With tongs place 1/2 cup of the Bavarian kraut, place on top of burger, cover with toasted roll and enjoy.