The Wurst Reuben Burgers (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These burgers are spiced like brat or bockwurst then topped like a Reuben sammy. 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:
1. 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.
2. Add sauerkraut to a small pot and keep warm over low heat.
3. Combine sour cream, ketchup and relish in a small bowl and reserve.
4. 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.
5. 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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