These burgers are spiced like brat or bockwurst then topped like a Reuben sammy.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 large onion, quartered lengthwise then thinly sliced
- Splash water
- 2 tablespoons spicy mustard
- 1 pound sack sauerkraut, rinsed and drained
- 3/4 cup sour cream
- 1/4 cup ketchup
- 1/4 cup pickle relish
- 1 1/2 pounds ground pork or ground pork and veal combined
- 1 teaspoon dried marjoram
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon celery seeds
- 1/2 teaspoon ground cardamom
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons cider or white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 deli slices Emmentaler Swiss cheese, folded to fit burgers
- 4 seeded or plain burger rolls, split
- 4 leaves red leaf or red romaine lettuce
Instructions
- Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
- Add sauerkraut to a small pot and keep warm over low heat.
- Combine sour cream, ketchup and relish in a small bowl and reserve.
- In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
- To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1619 |
| Total Fat | 112 g |
| Saturated Fat | 46 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 16 g |
| Protein | 106 g |
| Cholesterol | 448 mg |
| Sodium | 1963 mg |
Reviews
Delicious! My husband asks for these burgers all the time!! Very unique and easy to make!
Along with the German style oven fries. I made this burger for tonight dinner. I didn’t add all spice, just grab what’s left in the cabin. The outcome is quite good. I love the caramel onion flavor, it gives the whole burger more flavor.
If you like bratwurst, you will like this burger. The seasoning blend she uses is perfect for replicating a brat. The only thing I didn’t add was cardamom because I didn’t have any. Both my husband and I agreed that the onions and sauce were perfect for this burger and I’m sure they would also be great on a regular beef burger, too. These burgers are messy tho. Be sure to buy a good quality bun for this one. Making them into mini slides might be a good idea to help with them not being so messy.
Made these for New Years Eve as sliders. They were wonderful. I used a combination of pork, veal and beef (otherwise known as meatloaf mix). My family and friends loved them. Would definately make them again, maybe this time as dinner.
this was the best burger that I have had in a long time. I made it with 99% fat free ground Turkey. It was delicious. Always looking for another way to make turkey. I only added a little onion salt to the burger, and didn’t have relish, so just used dill pickles.
These make great sliders! Used her suggestion for that and had a wonderful time. Be sure to really drain the kraut. Loved them with the fries. As for the comment on the fries about the German influence. That’s what this is – an influence to style. Please don’t rate a recipe for its title!
Let me first say, that I did not add all the seasonings to the burger that are in the recipe. My husband and I are not fans of ginger and not crazy about some of those spices in excess, though we have tried! Anyway, we had some great organic grass fed pork and knew that we didn’t need to add a lot. So we used a little fresh chopped onion, parsley, salt and pepper and a dash of Ms. Dash.
We also just made the onions, not following the recipe, because we know how. 🙂
We otherwise followed the recipe exactly and it was awesome!!! Our first bite was stupendous. All the flavors really blended well together and the juice ran down our hands and on to our plate and it was really very good. Messy yes, but isn’t that a true sign of a wonderful burger?!
The meat was juicy and the flavors of the sauce, kraut, onions and cheese were just perfect and didn’t over power the meat but didn’t hide the meat either. We are going to make this again and again and it really was a huge success. I recommend it if you are up for a fun unique burger and there was nothing complicated in the cooking process. It was all easy and straight forward. We had corn on the cob on the side and it really was a perfect summer night dinner.
These were unlike any burger we’ve ever tasted, but the flavors were so great together! This will be a family staple for many years to come. Thank you Rachel!
Unusual flavor for a burger,but offers a change from the usual beef. I agree, the bun fell apart with the recommended additions. Ended up eating with knife and fork on a plate.
My boyfriend and I cooked this meal together. First of all, it was a lot of fun! But most of all, it turned out wonderful! We loved everything about it! Great Recipe! I highly recommend this, it is a great meal!