Ingredients Jump to Instructions ↓

  1. 30g butter

  2. 1 large onion, quartered lengthwise then thinly sliced

  3. Splash water

  4. 30g spicy mustard

  5. 500g sack sauerkraut, rinsed and drained

  6. 190ml sour cream

  7. 60ml ketchup

  8. 60ml pickle relish

  9. 750g pounds ground pork or ground pork and veal combined

  10. 1 tsp dried marjoram

  11. 1 tsp ground ginger

  12. 1/2; tsp freshly grated nutmeg

  13. 1 tsp celery seeds

  14. 1/2; tsp ground cardamom

  15. A handful of chopped fresh flat-leaf parsley

  16. 30ml cider or white wine vinegar

  17. Salt and freshly ground black pepper

  18. 15ml extra-virgin olive oil

  19. 4 deli slices Emmental Swiss cheese, folded to fit burgers

  20. 4 seeded or plain burger rolls, split

  21. 4 leaves red leaf or red cos lettuce

Instructions Jump to Ingredients ↑

  1. The wurst reuben burgers 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 non-stick 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 bap bottoms and top with a leaf of lettuce, cheese, wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the baps and serve.


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