The Bavarian

Pairs well with:


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

Integrating the rising popularity of German cuisine into a unique hamburger that is distinguished from all others by the flavor profiles it offers (plus, I need to beat my mom).


Crunchy Sauerkraut

½ head cabbage

3 Tbsp pickling salt

1 gallon water

Mustard Grain Aioli

1 clove garlic, minced

1/4 tsp. course kosher salt

1 cup mayonnaise

1 tsp finely chopped tarragon

2 Tbsp. course-grained Dijon mustard

1 Tbsp. fresh lemon juice

1/2 tsp salt

1/2 tsp pepper

Bierburger Meat

3 lbs Angus ground beef (80/20)

2 Tbsp Salt

3 Tbsp minced garlic

1 Tbsp Sugar

1 tsp MSG (optional)

2 tsp pepper

1 tsp Cardamom seed

¾ tsp Ground Nutmeg

1 tsp Juniper Berries

¼ cup Light Rum

1 1/2 Tbsp canola oil

6 ea Pretzel Buns

4 Tbsp Irish Butter (room temp)

1 ½ lbs Pastrami (deli slice #1)

6 slices Horseradish Cheddar Cheese (deli slice #2)


-2 Hours:

Place all grill burners on high and prepare Crunchy Sauerkraut by cleaning and shredding cabbage. Bring water and salt to boil and remove from heat (turn off grill). After 5-minutes, place cabbage into cooling water and let set.

Prepare Mustard Grain Aioli mashing garlic with salt in a small bowl with spoon or mortar and pestle if you have one. Mix in with mash: mayonnaise, tarragon, mustard, lemon juice, salt, and pepper. Cover bowl and refrigerate (or place on ice) until ready to assemble.

For the Bierburger Meat, combine ground beef, salt, garlic, sugar, MSG (if using), pepper, cardamom, nutmeg, juniper berries, and light rum in a bowl. Use your hands to mix the ingredients until they are evenly distributed (don not squeeze). Divide meat mixture in 6, ½ lb patties. Cover and refrigerate (or place on ice) until ready to grill.

-25 min

Drain cabbage. Heat grill to high and brush grates with oil. Wrap pastrami in aluminum foil and place on coldest area of the grill. Place patties on grill until golden brown and slightly charred on the first side, about 3 minutes. Flip patties over and grill for 2 minutes. Place sliced cheese on each patty and grill for 2 minutes. Remove patties from grill and let rest. Brush buns with butter and place on grill for 40 seconds and remove. Remove pastrami from grill and turn off.

To assemble hamburger, spread aioli on both sides of pretzel buns. Place Bierbuger meat on bottom part of bun, followed by a layer of pastrami and cabbage, and finally top of with top bun.