Polski burger with kielbasa and kraut

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 lbs ground chuck
8 oz diced and rough chopped kielbasa
3 tablespoons prepared white horseradish
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

1/2 cup spicy brown mustard
1/4 cup mayonnaise
1 tablespoon prepared white horseradish

2 cups rinsed, drained sauerkraut
6 very thin slices of white onion

6 Kaiser rolls

2-3 tablespoons vegetable oil for brushing grill rack.


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

To make the patties, combine the ground chuck, kielbasa, horseradish, sea salt and ground black pepper in a large bowl. Handling the meat as gently as possible to avoid over compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and set aside.

To make the spread mix all ingredients well and set aside.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 6 minutes per side until the desired doneness is reached. During the last two minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the mustard sauce over the cut sides of the buns. Place onion slices and patties on bun bottom and generously top with sauerkraut. Add the bun tops and enjoy.