Oktoberfest Burgers

Pairs well with:


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


2 pounds ground chuck
2 medium sweet onions, divided
1/2 cup prepared dill relish
1/4 cup spicy brown mustard
kosher salt to taste
Ground black pepper to taste
3 tablespoons butter
1 small tart apple, peeled, cored and chopped
1/2 c. sauerkraut, rinsed and drained
1 cup red cabbage, shredded
1 teaspoon caraway seeds, toasted and ground
6 slices Swiss cheese
6 Kaiser rolls split and toasted
3/4 cup prepared mayonnaise
6 butter lettuce leaves
1 pound bratwurst, grilled and sliced
1 large tomato, sliced thin



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: Place the chuck, one onion that has been grated, relish, mustard, and salt and pepper in a large mixing bowl. Combine all the ingredients, handling as little as possible. Shape into 6 patties to fit the Kaiser Roll size. Loosely cover with plastic wrap and set aside.

Apple Sauerkraut Topping: In a small skillet over medium heat, melt butter. Lightly sauté apples and remaining 1 onion that has been diced. Stir in sauerkraut, red cabbage and ground caraway. Cook to heat through. Season to taste with salt and pepper. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers: Spread mayonnaise on cut sides of the Kaiser rolls. On the bun bottom place a lettuce leaf and an equal portions of Apple Sauerkraut topping, followed by a cheese-covered grilled patty. Next, place bratwurst on the patty, followed by tomato slices. Add the bun tops and serve. Makes 6 burgers