Chef Avi's grilling for the summer! We've got three awesome different types of burgers, delicious grilled hot dogs, and the perfect sides for both. 

For the Sauerkraut:

• 2 oz. olive oil
• 1⁄4 - 1⁄2 head of shredded white or red cabbage, washed and checked for bugs.
• 1⁄2 to 1 cup of organic vinegar, white or apple cider
• 1⁄2 to 1 cup of organic sugar
• Dash of salt
• Variations: sesame seeds, pine nuts, chili pepper to taste, raisins, maple syrup instead of sugar, white wine

For the Lemon Tehini Sauce:

• 1 cup of Tehini
• Pinch of salt
• Juice of 1⁄2 to 1 lemon
• Teaspoon of granulated garlic or 2 cloves finely minced
• 1⁄4 cup of spring water

To make the sauerkraut, over medium low heat, combine all the ingredients in a medium saucepan and cover. Cook until the cabbage is wilted and soft. Adjust your seasonings to taste.

To make the sauce, combine all ingredients in a bowl or sealable jar, either whisk or shake the jar vigorously.