THE WURST REUBEN BURGERS

facebook share image   twitter share image   pinterest share image   E-Mail share image



The Wurst Reuben Burgers image

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

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • 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.

There are no comments yet!