wurst and kraut burger with spicey avocado/grey poupon mustard on onion rolls

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.  4 cups purple cabbage,shredded and coarsely cut
2.  1 cup purple onion,sliced thick and coarsely cut
3.  1 teaspoon carraway seeds
4.  7 1/4 teaspoons seasoned salt
5.  1/2 cup colavita extra virgin olive oil
6.  1/4 cup colavita red raspberry vinegar
7.  1 cup light brown sugar packed
8.  1 1/2 pound ground sirloin
9.  1/2 pound hot ground sausage
10. 6 slices jarlsberg cheese
11. 2 california avocado peeled and quartered
12. 1/4 cup dijon
13. 1 teaspoon red pepper flakes
14. vegetable oil for the grill
15. 6 onion rolls sliced



prepare a medium hot fire-charcoal grill with a cover or medium heat a gas grill to medium high spicey avocado/dijon mustard combine avocado quarters,mustard, 1/4 teaspoon seasoned salt,and red pepper flakes in a medium sized bowl. with a fork chop,mash coarsely the mixture, blending all ingredients careful not to mash all the avocado but leaving itas a chunky spread. cover and refridgerate until time ti assemble the burgers. kraut to make the kraut,combine carraway seed,1 teaspoon seaoned salt,reserve the rest for the meat and avocado mustard,colavita olive oil,colavita red raspbery vinegar,and brown sugar in a medium sized bowl. whisk all ingredients until well blended. add the cabbage and onion,toss until well coated. pour mixture into a 10 inch,non-stick fire proof,skillet with cover and place on grill rack. cook the kraut 15-20 minutes,stirring occasionally,until the mixture is slightly tender and most of the liquid is evaporated. move the pan aside to stay warm. patties to make the patties,combine the ground sirloin, hot ground sausage ,6 teaspoons season salt,reserve 1/4 teaspoon for avocado mustard,and coarse ground pepper. handling the meat as little as possible to avoid compacting it,mix well. divide the mixture in 6 equal portions and shape into patties to fit the rolls. when the grill is ready, brush with vegetable oil. place the patties on the rack,cover and cook,turnig once,until done to preference,5-7 minutes on each side for medium. during the final 1-2 minutes of grilling the patties, spoon 2-3 tablespoons of kraut onto each pattie and top with a slice of cheese. cover and cook for 1 minute or until cheese is soft. remove the patties to a warm flat cooking sheet. place the rolls cut side down onto the outer edges and toast until lightly brown to assemble place the pattie topped with kraut and cheese on the bottom slice of the roll,cut sideup. spread a generous amount of the avocado/mustard on the cut side of the top roll and place over the burger. serve