The Lower East Sliders (Houston Street Pastrami Mini Burgers with Grilled Kraut, Knish Schmeer and D.I.Y. Delancey Dressing) NOTE: This is a re-submission of my recipe submitted earlier this week. I inadvertently referred to the “Knish Schmeer” as “Knish

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Vegetable oil, for brushing the grill
1/4 cup Colavita Pure Olive Oil
3/4 cup Sutter Home Chardonnay
4 tablespoons Lea & Perrins Worcestershire Sauce, divided
1 tablespoon grainy mustard
1 teaspoon whole fennel seeds
2 teaspoons ground allspice
1 teaspoon celery salt
1 teaspoon instant espresso
2 tablespoons granulated sugar
1 head garlic, peeled and pressed
1 medium white onion, peeled and grated
1 small head Savoy cabbage (about 1 lb.), outer leaves removed and cut into quarters
1 3/4 cups good quality mayonnaise, divided
1 5-oz. bag Kettle Brand Unsalted Chips, finely crushed
1 large lemon, zested and juiced (keeping zest and juice separate)
1 red bell pepper, cored and diced
2 lbs. ground chuck
Kosher salt and freshly-ground black pepper
1/2 cup fresh dill, stemmed and chopped
12 rye and/or mini challah dinner rolls (can be mix ‘n’ match)
24 dill pickle slices



Before preheating the grill, baste the grill rack with a coating of vegetable oil. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a large bowl with a seal tight lid, add the Colavita Pure Olive Oil, Sutter Home Chardonnay, 2 tablespoons of the Lea & Perrins Worcestershire Sauce (reserving the other 2 tablespoons for use later in the recipe), mustard, fennel seeds, allspice, celery salt, espresso, sugar, pressed garlic and grated onion, place the lid upon the container and shake until well mixed. Remove the lid and scoop out 1/3 cup of the marinade, pour into a small bowl and set aside. Add the Savoy cabbage quarters to the bowl, re-seal and toss. Let the cabbage marinade 20 minutes while the grill is heating and while preparing the Knish Schmeer and D.I.Y. Delancey Dressing, occasionally giving the cabbage bowl a shake.

Add 1 cup of mayonnaise (reserving the remaining 3/4 cup for later use) to a small bowl. Adding a little at a time, stir in the crushed Kettle Brand Unsalted Chips, incorporating all the chips into the mayonnaise before adding more. Once all the chips have been incorporated, your mixture will be a spreadable paste. Seal your bowl with plastic wrap and place into your refrigerator or cooler to chill. This is your Knish Schmeer.

To another small bowl, add the reserved 2 tablespoons of Worcestershire sauce, the remaining 3/4 cup mayonnaise and the lemon juice (reserving the zest for later use) and stir until smooth. Add the diced red bell pepper, stir to combine, and cover the bowl with plastic wrap and chill to let flavors blend. This is your D.I.Y. Delancey Dressing.

When your cabbage has marinated and your grill is heated, re-baste your grill with vegetable oil. Give the cabbage bowl a final shake and, using tongs, remove the cabbage quarters from the marinade (reserving the marinade) and place the cabbage upon the grill, cut-side down. Grill the cabbage for 5 minutes on the first side, basting with the reserved 1/3 cup of marinade (you might have a few flare-ups; fuggetaboutit). Using your tongs, turn your cabbage after 5 minutes to the second cut side and baste with any remaining reserved marinade. Grill on the second side for 3 minutes, or until the cabbage has caramelized and become very fragrant. While the cabbage is grilling, add the ground chuck to the bowl containing the remaining cabbage marinade and, using your hands, gently incorporate the marinade into the ground chuck. Evenly divide the beef mixture into 12 equal sized balls using a 1/3-cup measuring cup, adding any remaining beef to the punier burger balls. Press the balls into patties that they are slightly larger than your rolls and generously salt and pepper each side, pressing the salt and pepper into the patties. These are your Houston Street Pastrami Mini Burgers. Set the patties aside to rest until ready to grill.

Remove the cabbage from the grill and set inside a large bowl until cool enough to handle (the bowl will collect any delicious dripping grilled kraut juices). When cool enough to handle, core the cabbage quarters and very thinly slice the cabbage into shreds. Return the shredded cabbage to the bowl containing the collected juices and add the reserved lemon zest and fresh chopped dill and toss. Set the Grilled Kraut aside while grilling your rolls and burgers.

Brush your grill to release any burnt bits from the grilled kraut, re-baste your grill with vegetable oil and place the rolls cut-side down upon the rack. Grill the rolls until they are lightly toasted, about 3 minutes. Remove the rolls from the grill and set them aside to rest, grilled side up.

Re-baste your rack one more time with vegetable oil and place the burger patties upon the grill. Grill the first side for about 5 minutes, or until the juices emerge from the top. Flip the patties and finish grilling on the second side to your desired doneness. Transfer the burgers to a plate to rest and to let the juices redistribute while getting the burger assembly line prepared.

To assemble your burgers, spread the cut side of a bottom bun with a spread of the Knish Schmeer. Top the Knish Schmeer with a Houston Street Pastrami Burger, followed by a thin spread of D.I.Y. Delancey Dressing on the burger to anchor your dill pickle slices and Grilled Kraut. Top the dressing on the burger with 2 dill pickle slices and a mound of the Grilled Kraut. Spread more of the D.I.Y. Delancey Dressing on the cut side of each top bun and add the bun top to the burger, securing it with a plain wooden skewer. Repeat with the remaining Lower East Sliders, serve 2 burgers to each person, and enjoy!