RECIPES: Recipe Details
Der Knappnberger ( german brunch burgers with bacon wrapped asparagus, a fried egg, and white wine cream sauce
Der Knappnberger speaks of all there is in me, as an American and as a Texan. I was born and raised in Texas and I know there is one thing Texans love above all else...breakfast! We like it for brunch, lunch, dinner, shoot we even like it at 3 a.m. from a drive-thru. Take that and couple it with the fact that Texas has a vast number of 4th and 5th generation german immigrant families ( mine included) and wholly german influenced towns ( New Braunfels, Fredericksburg, Kerrville), throw in my love of gourmet burgers and " Der Knappnberger" is what you get. A great burger to enjoy, no matter what time of the day!
12 asparagus spears
12 slices thick cut bacon
half a cup Sutter Home Gewurztraminer
half a cup heavy cream
Juice of half a lemon
half a teaspoon kosher salt
1 teaspoon cracked black pepper
half cup chopped mushrooms
fourth a cup chopped onions
2 pounds 80/20 ground chuck
2 teaspoons kosher salt
1and a half tablespoons cracked black pepper
1and a half tablespoons caraway
7 tablespoons of vegetable oil
8 eggs ( incase you break a yoke)
6 potato and onion buns, split
6 slices muenster cheese
Prepare a 3/4medium-hot and 1/4med-low fire in a charcoal grill with a cover, or preheat a gas grill to 3/4 medium-high and 1/4med-low, then place a doubled up piece of heavy duty aluminum foil over your entire med-low side.
To make the bacon wrapped asparagus, take one asparagus spear and wrap one bacon slice around it from tip to bottom, make sure to leave a little bit of asparagus showing at both ends, repeat process for the next eleven sets of asparagus and bacon, place product tightly side by side on a sheet of wax paper. Next, take two skewers, run one threw the tops of all the asparagus and one threw all the bottoms. Cover with wax paper and set aside.
To make the Konigsberg sauce, combine Sutter Home Gewurztraminer wine, heavy cream, juice of lemon, 1/2 teaspoon kosher salt, 1 teaspoon cracked black pepper, chopped mushrooms and onions in a blender, puree until velvety smooth. Place in a fire- proof sauce pan, cover and set aside.
To make the patties, combine ground chuck, 2 teaspoons kosher salt, 1and a half tablespoons cracked black pepper, and 1and a half tablespoons caraway in a large bowl, mix lightly to avoid compacting the meat. Divide evenly into 6 patties to fit the potato-onion rolls. Cover with wax paper, and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the asparagus on the med-hi side of the grill, cook, turning once until done, bacon should be crisp, about 4 minutes per side, remove and cover in foil to keep hot. At this time put the Konigsberg sauce towards the back of your grills med-low side so it will be thoroughly warmed for when the burgers are ready, stir occasionally. Place the patties on the rack, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Simultaneously, take a fire-proof skillet, place it on med-hi side of grill, pour in one tablespoon of oil, crack two eggs into skillet, fry over-easy, dont break the yolks, slide eggs out of pan and onto foil of med-low side to keep warm. Repeat until you have 6 over easy eggs. A few minutes before the burgers are done, place buns, split side down, at front of grill and lightly toast. Also at this time melt once slice of muenster cheese on each patty and place a fried egg on top of each slice of cheese.
To assemble the burgers, on each bread bottom, place cheese and egg topped patty, two spears of bacon wrapped asparagus, then drizzle all 6 burgers with equal portions of the Konigsberg sauce. Serve open faced with bun top lightly resting on side of burger, split side down.
Makes 6 servings.
I was not sure if you wanted me to list the salt and pepper measurements individually as to which item i was seasoning in order of use or as a sum total, so i did the former, just in case.