Swiss Stuffed Pork Burgers with Deli Kraut

Pairs well with:


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


16 oz. of shredded sauerkraut
1/4 cup Grey Poupon Deli Mustard
2 lbs. ground pork
1/2 tsp. ground white pepper
1/4 tsp. ground sage
1 3/4 tsp. sea salt
2 tsp. minced garlic
1/4 tsp. ground thyme
1/4 tsp. ground allspice
1 1/4 cup shredded Swiss Cheese
Vegetable oil for brushing grill rack
6 whole wheat Kaiser rolls, sliced horizontally
6 (1/4 inch horizontal slices) from a large sweet green pepper
6 (1/4 inch horizontal slices) from a large sweet red pepper



1) Preheat a gas grill to medium-high temperature. 2) Pour sauerkraut into a grill safe 2-quart cooking pot (there should only be about 1/2 – cup liquid if more, remove excess, save) add Grey Poupon Mustard stir to combine, set aside. 3) To make the patties, in a 3-quart bowl, combine ground pork, white pepper, ground sage, sea salt, minced garlic, ground thyme, and ground allspice. Handle the meat as little as possible to avoid compacting it, mix well. Divide the pork mixture into 12 equal portions and form into patties to fit the Kaiser rolls. 4) Divided the Swiss cheese into 6 equal portions. Top 6 of the pork patties with a portion of Swiss cheese (leave edge free of cheese) place remaining patties on top, press, and seal edges to totally enclose cheese, forming 6 total patties. 5) When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover and cook to desired doneness, 5 to 7 minutes per side internal temperature 160 degrees F. Place pan with kraut on the grill rack when burgers are turned, heat until burgers are done, stir occassionally, add more liquid if kraut dries out. During the last 2 minutes of grilling, place rolls, cut side down on the outer edges of the grill, toast lightly. 6) To build burger, place a patty on the bottom half of Kaiser roll, add a slice of green pepper, a slice of red pepper and top with a generous portion of hot Deli Kraut. Add roll top and serve.