Old World European Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


¼ cup skim milk
2 Tablespoons Sutter Home Moscato wine
20 Pumpernickel and Onion pretzel sticks, broken in pieces
3 cups Savoy cabbage, chopped
¼ teaspoon salt
3 Tablespoons butter
1 Tablespoon water
1 large egg, beaten
¼ cup green pepper, chopped fine
½ cup sweet yellow onion, chopped fine
1 teaspoon Grey Poupon Dijon mustard
2 Tablespoons melted butter
1 Tablespoon Colavita extra virgin olive oil
1 teaspoon freshly ground pepper
1 teaspoon salt
1 ¼ pounds ground round
6 slices Swiss cheese
6 sesame seed buns
Thousand Island salad dressing



1. Soak broken pretzels in a large bowl with the milk and wine. 2. Cook cabbage with butter, salt, and water in a covered saucepan, while preparing other ingredients. Stir occasionally, cooking until wilted and lightly browned. Keep warm. 3. Use pastry blender to mash pretzels in the liquid. 4. Add egg, green pepper, onion, mustard, butter, olive oil, pepper, and salt. Mix with pastry blender. 5. Add ground round. Mix with pastry blender just until incorporated. Let mixture rest for 5 minutes. 6. Divide hamburger mixture into 6 parts. Place on wax paper. Form into patties ¼â€Â thick and 5â€Â round. 7. Wrap buns in foil and warm in the oven. 8. Peel burgers from wax paper. Grill over hot coals until browned on one side, approximately three minutes. 9. Flip burgers, then top each with one slice Swiss cheese. Cover grill. Cook for one or two more minutes until cheese is melted and burger is browned on the second side. 10. Place a burger on a warm sesame seed bun. Spoon on 2 Tablespoons cooked cabbage. Spread top of bun with 1 Tablespoon Thousand Island dressing and place on cabbage.