Rouladen Burger with Bacon and Saurkraut

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


I c. Mayonaise
1 T. grated horseradish
2 t. chopped fresh parsley
2 t. Fennel Seed
2 t. carraway seed
2 t. celery seed
1 t. red pepper flakes
1 medium onion, sliced
1/2 cup, plus 1 T butter, softened, divided
1 T olive oil
12 slices thick cut bacon
1 can sauerkraut, drained
2 pounds ground chuck
2 cloves garlic, minced
2 T. Worcestershire
1 1/2 t. salt
1 t. fresh ground black pepper
1/2 c. stone ground brown mustard
18 dill pickle slices
12 thick slices rye bread
12 slices swiss cheese



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

For dressing:
In bowl combine the mayonaise, horseradish, and parsley. Refrigerate until ready to use.

In dry fireproof skillet toast fennel, caraway, celery seed and red pepper flakes, stirring often until fragrant. 3-5 minutes. Remove from grill and pulse in spice grinder until ground. Set aside until ready to make patties.

In medium fireproof skillet saute onion in 1 T. butter, olive oil, and 1/2 t. salt until softened and translucent. 7-10 minutes. Remove from direct heat of grill and cover to keep warm until ready to assemble burgers.

In fireproof skillet cook bacon until crispy. 7-10 minutes. Remove from grill. Set aside until ready to assemble burgers

Put sauerkraut in fireproof saucepan and place on grill away from direct heat and cover to warm. Stirring occassionally.

Mix ground beef with ground spices, garlic, worcestershire, 1 t. salt and 1 t. pepper. Mix lightly until just combined. Form into 12 patties. Spread mustard on six of the patties. Top with pickle slices. Top with remaining six patties, pressing the edges to seal.

Cook burgers on grill turning only once until done to preference. 4 to 5 minutes on each side for medium. Top with slice of cheese and cover grill for one minute to allow cheese to melt. Remove from grill.

With remaining stick of butter, butter one side of each of the pieces of bread. Place on grill to toast lightly. Watch carefully. Approx. 1-2 minutes. Remove from grill.

To assemble burgers: Spread six of the slices of bread with mayonaise mixture. Top with grilled onions. Followed by a burger patty, two strips of bacon and then the sauerkraut. Place remaining bread slices on top. Serve warm.