RECIPES: Recipe Details

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Oktoberfest Brat and Kraut Burger

We love to celebrate Oktoberfest. The cool weather and sweet aroma of grilled brats is hypnotic. Our tradition includes wine instead of beer featuring our burger version of this Oktoberfest festival favorite sandwich.


10 ounces sauerkraut, drained and rinsed
1 red apple, cored and small diced
2 tablespoons caraway seeds
1/4 cup sugar
1/4 cup apple cider vinegar
1/2 cup Gewürztraminer wine
1/4 cup minced onion
1 teaspoon sea salt
1 1/4 pound ground pork
1 pound ground veal
1 tablespoon caraway seed
1 teaspoon dried marjoram
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 teaspoon allspice
2 tablespoons Gewürztraminer
6 kaiser rolls
vegetable for grill grate


In a medium sauté pan stir together sauerkraut, red apples, caraway seeds, sugar, apple cider vinegar, Gewürztraminer, minced onion and sea salt. Bring to a boil over medium high heat, move to cooler area of grill, cover and let simmer 20 minutes; stir occasionally.

In a medium sized bowl mix together ground pork, veal, caraway seed, marjoram, black pepper, sea salt and allspice and Gewürztraminer until incorporated. Form into 6 equal patties.

Brush hot side of grill with oil to prevent sticking. Grill brat burgers 6-8 minutes on each side or until internal temperature reaches 160 degrees. Toast rolls 30 seconds. Place brat burger on bottom half of roll. With tongs place 1/2 cup of the Bavarian kraut, place on top of burger, cover with toasted roll and enjoy.


You may need to drain sauerkraut before topping burger.