Roscoe’s Polish Kapusta Burger

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Ingredients:

  • 2 lbs. Ground beef (15-20% fat content, we’re not that picky, as long as it’s fresh)
  • 1/2 lb. Kowalski Polish kielbasa (with garlic). IMPORTANT NOTE: Sure, you can use your favorite kielbasa. Roscoe favors Kowalski, and if you’re in Detroit, why not give it a shot. If you’re not in Detroit, you can order it by phone – 1 800 482-2400, or online at www.kowality.com. But again, if you’ve got a favorite, go for it.
  • 8 tablespoons Worcestershire (4 for patties, 4 for cabbage)
  • 4 tablespoons A1 Steak Sauce (2 for patties, 2 for cabbage)
  • 4 teaspoons hot sauce (whatever kind you like, Roscoe recommends Cholula Chili Roast Garlic) (2 for patties, 2 for cabbage)
  • 4 dashes (from container) McCormick Montreal Steak seasoning
  • 2/3 medium cabbage (shredded)
  • 1/2 large red onion (chopped med.)
  • 1/3 lb. Bacon (some fat trimmed)
  • 1/2 large red pepper (chopped)
  • 1 cup ketchup
  • 1/4 cup sweet Vermouth (or your favorite red wine)
  • 6 slices Horseradish cheese (about 1/8 inch thick)
  • 6 wheat kaiser rolls (scooped)
  • beer mustard (any good beer mustard will work)
  • yellow mustard
  • salt, pepper

ROSCOE’S NOTE: We’re a little more precise with these ingredients than we normally are, but only as an aid. We always say “eyeball it.” So go ahead and eyeball it.

Kapusta (ka-poo-sta) Means Cabbage In Polish

And since Roscoe is a Polack, it’s only fitting that this is his signature burger. Ever hear of putting kielbasa in with your ground beef when you make a burger? Of course not. But we’re in Detroit, where they make the best kielbasa in the world (including Poland; Roscoe’s been to Poland, it’s better in Detroit), and at one time Hamtamk was home to more Polacks than anywhere else in the U.S., so it’s a natural, not to mention delicious.

We Build Our Own “Better Burger”

Club Roscoe welcomes any submission of a burger recipe. We’ve seen the Food Network contest where they give away fifty grand. A BLT Burger wins fifty grand? Really? Get real.

Roscoe’s Friendly Challenge

Try the Kapusta Burger and you’ll know. Not only will you end up with the best burger you ever had, but it will inspire you to create your own. Then send us the recipe and we’ll do our own contest. The winner will get… well, it won’t be fifty grand, but bragging rights from Club Roscoe will come close to the same feeling. (And if you believe that, we’ve got a bridge to sell you). But you’ll have fun, and that’s what Club Roscoe is about.

Cabbage On A Burger?

This isn’t just any cabbage, and it’s not green. Or purple. It’s red. A special recipe (with a secret ingredient) handed down from generations of Polacks in Roscoe’s family, and if anyone knows how to cook cabbage, it’s a Polack. And it’s easy to make. You can do it right on your grill if you want, but that isn’t necessary unless you’re in a contest that requires it. So get out a pot and set in on the stove. You’re in for a treat, because once you make this cabbage for your burger, you’ll realize that it’s good for a lot of other things, too. Like on a hot dog. Or a pulled pork sandwich. Or served as a side dish with your holiday turkey or beef tenderloin. Roscoe hasn’t put it on a pizza yet, but how can that be far behind?

So Get Ready

A burger with kielbasa, horseradish cheese, and Roscoe’s special red cabbage makes the juiciest burger you’ll ever have.

Here’s What You Do:

Cabbage: Chop bacon, cook in medium saucepan until crispy, drain most of the fat. Add chopped onions and red pepper, Worcestershire, A1, salt, pepper, and hot sauce, cook about 5 minutes, or until onions begin to caramelize. Add shredded cabbage, mix, cook about two minutes or until cabbage starts to wilt. Add ketchup (that’s the secret ingredient!) and sweet vermouth (or wine, or both), mix, and cook on high until cabbage is totally wilted. Reduce heat and simmer until cabbage is reduced and delicious, about 40-45 minutes.

Burger: Finely chop kielbasa, add to ground beef, add 4 tablespoons Worcestershire, 2 tablespoons A1, Montreal Steak seasoning, 2 tablespoons hot sauce. Mix well – just get in there and use your hands, make sure the kielbasa is well distributed. Form into six equal patties (about 1/3 lb. ea.).

Grill patties on high heat until first side is charred. Turn over and grill about a minute, place cheese on top, cover for 1 minute or until cheese is melted. When cheese is melted, remove burgers from heat.

Lightly toast scooped buns.

Assemble:

Bottom bun
Beer mustard (about a good tablespoon, spread over the bun)
A dash of yellow mustard (about the size of a quarter, spread)
Burger (with melted cheese)
Red cabbage (a good spoonful or two to cover)
Top bun

You just built a better burger. And you won, ’cause you’re Cookin’ With Roscoe.

3 Responses to “Roscoe’s Polish Kapusta Burger”

  1. Really good post…I was looking for something like this. thank you…

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