For this meal, we were looking for a set of very strong yet cohesive flavours to put into a burger. We found our inspiration in a jar of sauerkraut, and built from there. Given that Sauerkraut immediately draws our attention to Germanic culture, we then made our way over to the spice rack and found our Caraway Seeds along with a German mustard.
Flavours and ingredients chosen, we turned our attention to what the heck to make (I know that sounds backwards). We thought back to the first time we infused Sauerkraut into a Burger, and we thought we’d update and give it another try with a very different flavour profile. The result was this burger, and it was a very clear success! We even got so bold as to make our own whole wheat burger buns for this meal! As a side, we suggest Tater Tots or Tangy Carrot Salad.
Time: 20 Minutes
- Ground Chicken
- Caraway Seeds
- Whole Grain Mustard
- Emmentaler Cheese
- Burger Buns
- Toppings of your Choice. We used Sweet Onion, Baby Spinach, and Tomato.
- Add some caraway seeds into a small pan, and toast them for a few minutes until they release their aromas.
- Place your ground chicken into a bowl, and scoop in some sauerkraut. Add in your toasted caraway, and mix together.
- Heat a pan with a little oil (or a grill), and when it’s hot, form your patty, and place it on your cooking surface.
- Cook for about 5 minutes on the first side, and then flip.
- Spread your mustard on the top of your flipped patty, and let it cook for another 4 minutes.
- Slice and add your cheese, and allow it to melt.
- As your burger cooks, prep your buns and toppings.
- When your burger reach an internal cooked temperature of at least 165 degrees F, and your cheese is melted, it is ready!
- Build, plate, devour, and enjoy!