The Wurst Reuben Burgers

These burgers are spiced like brat or bockwurst then topped like a Reuben sammy.

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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