Swiss Bratwurst Burger

Pairs well with:


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


1 pound small size Yukon gold potatoes
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds Bratwurst (about 7-8 bratwurst, good quality German style)
½ cup diced onions Mustard Apple Sauce:
½ cup mayonnaise
½ cup Grey Poupon Country Dijon mustard
1 cup grated red skinned apple
1 teaspoon lemon juice
2 tablespoons oil for greasing grill
6 Gruyere Swiss cheese slices (about ¾ pound)
4 tablespoons butter
6 Artisan white bread slices, (½ -inch thick slices)
6 butter lettuce leaves



Place potatoes on gas grill and cook on medium heat until done, about 15-30 minutes depending on size. Remove from grill and let cool until ready to touch. Grate potatoes and mix with salt and pepper. Set aside. Remove bratwurst from casings and place into a large bowl. Discard casings. Mix bratwurst with onions and grated potatoes. Form into 6 patties to the size of the bread slices. Set aside. In a medium bowl, combine mayonnaise and mustard. Combine grated apple with lemon juice and add to mustard sauce. Set aside. Quickly oil grill rack. Grill burgers on medium hot gas grill until done about 3-5 minutes per side. Place a cheese slice on each burger for the last few seconds of grilling time. Spread butter on both sides of bread slices and grill briefly until lightly toasted, a few seconds. To assemble burgers, spread mustard apple sauce on 6 bread slices. Top with lettuce leave and patty. Add a second bread slice on top and serve. Makes 6 burgers