What's on the menu for everyone today?
I have to backup a little to share our dinner today - a couple days ago, I made the greatest Kraut-Burger Sliders. A take off from a Noble Pig recipe. Delicious, but I made them as sliders and they were much easier to eat than the larger ones would be, I think, because the patties are so fragile.
Double Kraut-Double Cheese Burgers
The double kraut flavor came from mixing half of the sauerkraut in with the ground beef to give the burger an extra punch of flavor while keeping them nice and moist. To get the health benefits of the sauerkraut make sure to buy it from the refrigerated section right next to the pickles. This is the healthy, fermented kind. The stuff you find in the canned vegetable aisle is just packed in vinegar.
1-1/4 lbs ground beef (85/15)
1 lb (16 oz) sauerkraut (bag or jar), drained and divided
salt
10 slices center cut bacon, cooked
5 slices Sargento Extra Sharp Cheddar Cheese Slices
5 slices Sargento Vermont White Cheddar Cheese Slices
mayonnaise
5 hamburger buns
1. In a large bowl combine ground beef and half of the sauerkraut. Form into five equal patties (the patties will be more delicate than regular burgers, be gentle with them).
2. Cook burgers as desired, I made mine in my cast iron skillet. Season with salt.
3. Toast buns while burgers are cooking. Build your burger with bun on bottom, cheese, burger, more cheese, 2 bacon slices and sauerkraut. Spread top bun with mayonnaise before placing it on the sauerkraut.
Source
Source: Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 5 burgers
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I made 12 little burgers and have many leftover, so I'm going to spice it up a little and add to a pasta dish. These little goodies were really good!
I have to backup a little to share our dinner today - a couple days ago, I made the greatest Kraut-Burger Sliders. A take off from a Noble Pig recipe. Delicious, but I made them as sliders and they were much easier to eat than the larger ones would be, I think, because the patties are so fragile.
Double Kraut-Double Cheese Burgers
The double kraut flavor came from mixing half of the sauerkraut in with the ground beef to give the burger an extra punch of flavor while keeping them nice and moist. To get the health benefits of the sauerkraut make sure to buy it from the refrigerated section right next to the pickles. This is the healthy, fermented kind. The stuff you find in the canned vegetable aisle is just packed in vinegar.
1-1/4 lbs ground beef (85/15)
1 lb (16 oz) sauerkraut (bag or jar), drained and divided
salt
10 slices center cut bacon, cooked
5 slices Sargento Extra Sharp Cheddar Cheese Slices
5 slices Sargento Vermont White Cheddar Cheese Slices
mayonnaise
5 hamburger buns
1. In a large bowl combine ground beef and half of the sauerkraut. Form into five equal patties (the patties will be more delicate than regular burgers, be gentle with them).
2. Cook burgers as desired, I made mine in my cast iron skillet. Season with salt.
3. Toast buns while burgers are cooking. Build your burger with bun on bottom, cheese, burger, more cheese, 2 bacon slices and sauerkraut. Spread top bun with mayonnaise before placing it on the sauerkraut.
Source
Source: Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 5 burgers
----------------
I made 12 little burgers and have many leftover, so I'm going to spice it up a little and add to a pasta dish. These little goodies were really good!
![[Image: Jun4Kraut-Burgersliders2_zps432cd003.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202013%20MARCH%20THRU%20DEC/Jun4Kraut-Burgersliders2_zps432cd003.jpg)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com