We had some ground beef in the freezer leftover from our Creamy Cheddar and Horseradish Infused Burgers from the other week, so we decided to make another burger with a totally different flavour profile. Thus, for this one, we formed the patty by mixing 4 ounces of ground beef with some of our Homemade Carrot and Cabbage Sauerkraut (Recipe Coming Soon) and top it with Havarti and caramelized onions. For the sauce, we mixed equal parts mayonnaise and whole grain Dijon mustard.
We served these using our Pumpernickel Dinner Rolls as buns and with Turnip Wedge Fries (Recipe Coming Soon) as the side dish.
Time: 15 Minutes
- Ground Beef or Pork (we used 4 ounces per patty)
- Sauerkraut. We used our own homemade Cabbage and Carrot Sauerkraut.
- Toppings of your choice (We went with caramelized onion)
- Cheese of your choice. We used Havarti, but Swiss would have been awesome.
- Burger Bun
- Sauce of your choice…We mixed mayonnaise with whole grain mustard.
- Slice your onions into thick rounds.
- Heat a pan with a little oil, and add your onions over medium-low heat. Cook for about 7 minutes, flip, and cook for another 7 minutes until nice and soft and golden brown.
- While your onions cook, combine your beef and sauerkraut into a bowl, and form into patties.
- Heat a heavy bottomed (cast iron!) pan with some oil, and when it’s hot, add your patties.
- Cook for about 5 minutes per side until your patties are nice and firm. We like to cook our ground beef to about 160 degrees F (well done since ground meat has a greater chance of nasty bacteria than steaks…but cook to your preferred level of doneness).
- Towards the end of your cook time, place your cheese atop the patty, and allow it to melt.
- Plate, devour, and enjoy!