Swiss Matterhorn Burger Mitt Wine Kraut

Pairs well with:


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


4 Tablespoons Butter
1 large red apple
2 large sweet onions
1/4 cup Sutter Home Gewurztraminer
1 (16)oz. wine kraut
1 Tablespoon caraway seeds
3/4 Cup spinach salad with bacon dressing (cold case)
3 Tablespoons spicy brown mustard
2 pounds ground sirloin
1 large shallot,finely chopped
1/4 Cup Sutter Home Wine (Gewurztraminer)
1 Tablespoon dry Mesquite marinade-1.6ozpkg
1 teaspoon kosher salt
1 teaspoon black pepper
1 pkg.smoked sausage, cut 12 thin diagonal slices.
12 slices Jarlesberg swiss cheese
grilling spray for grill
6 Kaiser rolls split



DIRECTIONS preheat grill to medium/hot To make kraut melt butter in medium saute pan on grill. Slice onions and apple finely and saute until carmelized.Add wine to deglase and cook approx 5 minutes to evaporate wine.Add wine kraut,caraway seeds, salt and pepper. Set aside on grill to keep warm. To make sauce, mix dressing and mustard together. To make patties combine sirloin with finley chopped shallot,wine,salt and pepper and Mesquite marinade.Mix lightly and form into 6 patties. Spray grill and cook patties 5 min. per side or until 160 degrees. while patties cook, grill sausage slices to brown on both sides and keep warm. When patties and sausage are done top patties with 2 slices of cheese each and cover to melt. Spread buns with butter and grill to to toast. To assemble, spread both sides of buns with dressing liberaly.Place 2 slices sausage on bottom bun. Place patty on top of sausage, top with generous amount of kraut and top bun and serve. Makes 6 burgers Gail,Vancouver Washington