Ingredients
Burger
- Burger buns (toasted and spread with horseradish mayonnaise)
- Red cabbage with apples
- Nuremberg Rostbratwurst (grilled sausage) PGI, grilled
- Onion chutney
- Roasted onions
Red cabbage with apples
- ¼ head of red cabbage, finely sliced
- 1 tbsp salt
- 1 tsp sugar
- 1 tbsp lar
- 1 onion, finely diced
- 40 ml red wine
- 100 ml apple juice
- 1 bay leaf
- 1 walnut-sized piece of cinnamon stick
Horseradish mayonnaise
- 80 g mayonnaise
- 1 tsp Bavarian horseradish PDO
- 1 tsp mustard, sweet
Onion chutney
- 2 large yellow onions, sliced into rings
- 1 tbsp lard
- 1 tbsp sugar
- 40 ml apple juice
- 50 ml gravy
- 1 tsp apple cider vinegar
- salt, pepper
Nuremberg Rostbratwurst burger
Burgers are always good – and why not with Nuremberg Bratwursts for a change.
PREPARATION
Red cabbage with apples:
- Knead red cabbage, salt and sugar for 5 minutes and then set aside for 30 minutes.
- Sauté the onions in lard. Drain the red cabbage and add. Deglaze with red wine and reduce.
- Add apple juice, bay leaf and cinnamon, cover and simmer slowly for 30 minutes. Stir occasionally. If there is not enough liquid in the pot and the cabbage may burn, add some red wine or apple juice.
Onion chutney:
Sauté the onions in lard, add sugar and let it dissolve. Deglaze with apple juice and reduce. Add gravy and vinegar and season to taste. It should now be a compact, thick mass.
Roasted onions:
Cut (or slice) onions into fine rings, dip in flour and fry with plenty of canola oil at 150 °C until the onions are golden yellow. Drain on paper towels.
