You’re such a Brat Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I was inspired by my love of both grilled brats with sauerkrautand cheese burgers.


2 pounds 80/20 ground beef
¼ cup Sutter Home Cabernet Sauvignon
1 ½ teaspoon kosher salt
½ teaspoons cracked black pepper

Warm Sauerkraut Relish
1 large sweet onion
1 tablespoon Colavita Extra Virgin Olive
1 pound Sauerkraut
½ cup Sutter Home Chardonnay
2 tablespoons stone ground mustard
1 tablespoon caraway seeds

6 Brats

6 Slices Emmentaler Cheese

6 Pretzel Rolls or your favorite hamburger buns

Canola oil for brushing on grill and rolls


Prepare patties at least one hour before grilling. To make patties, place ground beef in a bowl and add wine, salt and pepper. Mix well with a spoon. Working quickly divide meat mixture into 6 portions, form each portion into a ball and place each ball on top of a sheet of plastic wrap. Fold plastic wrap over the top of the ball leaving a couple of inches on each side. Place a plate on top and push down forming a patty that is about 1 inch thick and 4 inches across. Fold plastic wrap tightly around patty smoothing edges. Repeat with remaining 5 patties and refrigerate until ready to grill.

Preheat grill to medium
Cut onion into ¾ inch slices; brush both sides of each slice with olive oil. Grill onion slices for 2 minutes on each side until grill marks are created and onion is softened. Remove from grill and break into rings. Place undrained sauerkraut in an iron skillet, add onion, white wine, mustard and caraway seeds, mix well. Cook until most of the liquid has evaporated, cover with aluminum foil to keep warm. Move onto section of grill not over direct heat.

Raise temperature of grill to medium-high. Grill brats, turning frequently to brown on all sides. Remove from grill, cover with foil to keep warm.

Brush grill with canola oil. Place patties on the grill, cover grill and cook turning once. Cook 5 to 7 minutes on each side for medium done. Place a slice of cheese on each patty and cook another minute or so until cheese is melted.

Cut a slit length wise in each brat so it can be opened and laid flat. Place back on grill cut side down for 1 to 2 minutes until grill marks appear.

Brush cut side of pretzel rolls with oil and place on grill for a minute or two to toast on both sides.

Assemble burger by placing cheese covered patty on bottom roll, top with the split brat and sauerkraut mixture. Cover with pretzel roll top. Push 2 wooden skewers thru top of roll to secure each brat half and cut burger down the middle between brat halves.