Sauerkraut Turkey Burgers |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In honor of the World Cup Games, this recipe comes from the German Agricultural Marketing Board and was in the 6/7/06 edition of the Chicago Sun-Times FOOD section. If you can get pretzel rolls, definitely use them, they're extremely delicious. Ingredients:
1 lb lean ground turkey |
1 1/2 cups coarsely shredded german emmenthaler cheese, divided |
1 cup sauerkraut, squeezed dry |
1/2 cup plain breadcrumbs |
1 egg white |
2 tablespoons medium-hot german mustard, plus extra for spreading on buns |
1/2 teaspoon caraway seed (optional) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 pretzel rolls or 4 other sandwich buns, split horizontally and toasted |
pickle |
red onion ring |
sliced tomato |
lettuce leaf |
Directions:
1. Combine turkey, 1 cup Emmentaler cheese, sauerkraut, bread crumbs, egg white, mustard, caraway seeds (if using), salt and pepper in a large bowl; mix together. Evenly shape into 4 patties.
2. Heat a large non-stick skillet over medium heat. Place burgers in skillet and cook, turning once, 4 to 5 minutes on each side or until cooked through. Sprinkle burgers evenly with remaining 1/2 cup shredded cheese during the last 2 minutes of cooking.
3. Spread rolls with additional German mustard. Place burgers on buns and top with your choice of pickles, onions, tomatoes and lettuce.
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