Kraut Burgers with Baby Swiss
Whip out that jar of fermented sauerkraut and make these epic kraut burgers. They are an unbeatable combination of complex savory flavors with a touch of sour.
Servings: 4 people
Calories: 637kcal
Ingredients
- 1 1/2 pounds ground beef Angus or grass-fed, preferably freshly ground
- 1 tablespoon olive oil or any high-heat oil
- salt and pepper for seasoning
- baby swiss cheese thinly sliced
- 4 sesame seed hamburger buns preferably freshly baked
- 1/2 cup sauerkraut raw, fermented (not canned)
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
Instructions
- Divide the ground beef into 4 roughly equal portions and then flatten to make 4 burger patties about 3/4-inch thick by 4 1/4 inches in diameter. Preheat a skillet to medium-heat and add your favorite high-heat oil. Season burger patties front and back with salt and pepper and place in the hot skillet. Without moving, cook for 5 minutes then gently flip them over and top with the cheese. Cook 5 minutes longer. Note: A safe internal temperature to target is 160℉.
- [optional] If you can butter your buns and toast them, I highly recommend this step. Simply place the bun (butter side down) and toast in the skillet for 30 seconds.
- To assemble the burgers, place the burger on the toasted bun followed by the sauerkraut. Combine the Dijon and mayonnaise in a small bowl and smear the top of the bun generously with the Dijonnaise. Serve immediately.
Notes
For a paleo or gluten-free burger, you can serve everything "Adam and Eve" style where you take a stack of iceberg lettuce and create buns out of that. Of course, you can also make your own gluten-free hamburger buns.
Nutrition
Serving: 1burger | Calories: 637kcal | Carbohydrates: 22g | Protein: 34g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 568mg | Potassium: 554mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 5mg