RECIPES: Recipe Details
This is a great local American burger because throughout Wisconsin, burgers and brats sizzle side-by-side on the grill at tailgate parties and picnics and I have also known them to sizzle during a snowstorm! My creation combines fresh ground chuck, fresh Wisconsin bratwurst and a splash of Sutter Home Cabernet Sauvignon. Melted Wisconsin Sharp White Cheddar covers the burger before it is topped with coleslaw. Unlike the coleslaw that is popular at Friday night fish fries throughout Wisconsin, my coleslaw ingredients are charred on the grill and include tart apple, onion and green and red cabbage. I chop and shred the charred slaw ingredients and toss them with a easy creamy honey-mustard-horseradish dressing just before serving. A good quality bakery-baked Kaiser roll holds everything together. My burger just doesn
1-3/4 lbs. fresh ground chuck
1/2 lb. fresh pork bratwurst sausage (See comments)
1/4 cup Sutter Home Cabernet Sauvignon
2 cloves garlic, peeled and minced or pressed
1/4 cup mayonnaise
1/2 tablespoon spicy brown mustard
2 teaspoons honey
2 teaspoons creamy style horseradish
1 teaspoon celery seeds
1/2 teaspoon fresh lemon juice
dash of salt
dash of fresh ground black pepper
1/4 of a small green cabbage, core attached
1/4 of a small red cabbage, core attached
4 green onions, including 1-inch tops
4 fresh apple rings, peeled, core removed, 1/3" thick
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 to 3 tablespoons canola oil for brushing grill rack
1-1/2 teaspoons salt (for patties)
1 teaspoon fresh ground black pepper (for patties)
6 thin slices Wisconsin Sharp White Cheddar Cheese
6 quality bakery-baked Kaiser rolls, halved
To prepare patties, in a large bowl combine beef, bratwurst (broken apart), wine and garlic. Mix until just blended then form into 6 patties. Refrigerate patties 1 hour.
Meanwhile, prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high.
To prepare dressing, combine mayonnaise, mustard, honey, horseradish, celery seed, lemon juice, salt and pepper in a small bowl; whisk until smooth then refrigerate until needed.
To prepare slaw, brush oil over all sides of cabbage, onions and apple then place on grill over direct heat. Turning frequently, grill until charred marks form-about 3 to 4 minutes per side for cabbage and about 2 to 3 minutes per side for onions and apple. Transfer charred ingredients to a cutting board. Thinly shred cabbages-discard cores. Coarsely chop onions and apple. Place ingredients in a large bowl and season mixture with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Refrigerate until needed.
Brush gill rack with canola oil. Retrieve patties and sprinkle both sides with salt and pepper. Place patties on grill rack and cover grill. Cook patties, turning once until done to preference or about 5 to 7 minutes per side for medium doneness. Top patties with cheese during the final minutes of grilling and also place rolls, split side down on outer edges of grill rack and lightly toast.
To assemble, place patties melted cheese side up on roll bottom. Retrieve dressing and slaw; mix together until slaw ingredients are coated then mound coleslaw over melted cheese, dividing equally among burgers. Cover with roll top.
I use 2 large fresh Johnsonville Original Brats which are pork. I use Granny Smith apple. My ingredients are native to Wisconsin. I trim the outer leaves on both cabbages before grilling.
If refrigeration is not permitted then the patties can be formed then grilled. The slaw ingredients can set at room temperature on the cutting board and I would prepare my dressing while the burgers are grilling and mix the slaw when ready to assemble the burger.