The “Burger Meister” Bavarian burger

Pairs well with:


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


1 1/2 pounds of ground beef (80/20 ground sirloin)
1/2 pound polska kielbasa (maserated in food processor)
1 medium sweet walla walla onion (or similar sweet onion)finely chopped (divided)
1/3 cup dark rye bread crumbs
1 1/2 cups saurkraut (rinsed and divided)
4 tablespoons sweet-n-hot mustard (divided)
1 teaspoon caraway seeds
1 teaspoon sea salt
1 teaspoon course ground black pepper
1/4 cup Stout at room temperature
5 ounces room temperature butter (2 ounces reserved for sauce)
6 whole wheat Kaiser rolls
3 ounces medium caraway cheddar (shredded)
1/2 cup Sutter Home Gewurztraminer or semi-sweet Reisling, (or like style semi -sweet white wine).
12 dill pickle slices



Patties: Crumble ground beef in large mixing bowl. Place 1/2 pound polska kielbasa in food processor until finely chopped and crumbly Add to beef. Finely chop 1 medium sweet onion, (keeping 1/2 aside for sauce.). Place 2 slices of dark rye bread into food processor and grind until you have very fine crumbs, measure 1/3 cup and pour into meat mixture. Add 1/2 cup rinsed and drained saurkraut to meat mixture. Add 2 tablespoons sweet-n-hot mustard to meat mixture. Add 1 teaspoon caraway seeds to meat mixture. Add 1 teaspoon sea salt to meat mixture. Add 1 teaspoon course ground pepper to meat mixture. Add 1/4 cup Guinness Stout (at room temperature) to meat mixture. Mix ingredients together with hands (don't over mix)until evenly blended. Divide into six patties and cook on preheated grill. Cook at medium heat if on gas grill. Cook 6 minutes on each side. Buns: Slice (if not purchased already sliced) whole wheat Kaiser rolls in 1/2, and butter with 1/2 ounce room temperature butter (1/4 ounce each side). Place buns on outter edge of grill for 1 to 2 minutes until light brown. Place burgers on bottom 1/2 of bun. Sauce: In small sauce pan sautee reserved onion(1/2 chopped onion) and saurkraut (1 cup) in reserved butter(2 tablespoons), over hot center grill until saurkraut and onions are browned (8-10minutes). Move pan to outter grill and add shredded caraway cheese, 1/2 cup Gewurtztraminer or riesling, gently wisk together until blended and bubbling and alcohol is evaporated (5-8 minutes). Place 2 dill pickle slices on each burger, spoon 1/6 of cheese sauce on each burger an place top 1/2 of bun on each burger. Take a big, delicious, SLOPPY bite and enjoy!!! PROST!!!!! We reccomend sipping on chilled Semi-sweet Riesling or Heffaweisen with a lemon slice.