Oktoberfest Burger with Sauerkraut
and arugula salad
- Mayonnaise - 3 Tbsp
- Mustard, preferably a whole grain variety - 1 Tbsp
- Chives (opt) - 1 Tbsp, chopped
- Beef, ground - 1 1/2 lbs
- Worcestershire sauce - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Sauerkraut - 1 cup, drained well
- Oil, cooking - 1 Tbsp
- Cheese, Swiss - 4 slices
- Pretzel rolls - 4 (sub hamburger buns)
- Lemon juice - 1 Tbsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Cucumbers - 8 oz, chopped
- Baby arugula - 6 oz (sub any salad greens)
- Black pepper - for serving
Make lemon vinaigrette - Whisk together lemon juice, honey, and olive oil. (Can be done up to 5 days ahead)
Make mustard aioli - Whisk together mayonnaise and mustard. (Can be done up to 5 days ahead)
Cucumbers / Chives - Prep as directed. Store separately. (Can be done 1 day ahead)
Make patties - Mix together chives, beef, Worcestershire sauce, salt, and black pepper. Form into 1/2" (1.25 cm) thick patties. (Can be done 1 day ahead)
Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.
Pour lemon vinaigrette into a mixing bowl. Add cucumbers and arugula on top. Set aside until ready to serve.
Heat a large skillet or grill pan with cooking oil over medium heat. Add burger patties and sear on both sides until they reach an internal temperature of 165F / 74C degrees, ~5 minutes on each side. In the last few minutes of cooking, add Swiss cheese on top so that it melts.
Remove burger patties from heat and allow to rest for 1 to 2 minutes.
Toast pretzel rolls.
Assemble burgers by spreading toasted rolls with mustard aioli. Top with burger patties and sauerkraut.
Toss salad and top with black pepper.
Enjoy burgers with salad on the side.
A nice spin on a burger. My more adventurous child ate it with the sauerkraut, but my other two ate it without. Adding the Worcestershire and chives to the ground beef was great.0 Helpful
Love the taste of the sauerkraut but wish I had put more Worcestershire sauce in the patties.0 Helpful
OMG. So delicious, enough said.0 Helpful
Skipped sauerkraut and subbed spinach. I think all burgers should be made with worcestershire.0 Helpful
I made this recipe for dinner tonight. Instead of sauerkraut I chopped red cabbage and it tasted just as good. Instead of buying mayo (which I don’t use) I used lebne (kefir cheese—sort of like greek yogurt) which I already had on hand and saved a few dollars that way! I’m always a budget shopper. This Recipe is very tasty and healthy. It took me about an hour to complete from start to finish, using everything fresh, which is the best part. I cook only for myself, meaning I have dinner for 4 nights. Everything else being chopped and prepped means I will spend a few minutes this weeks to reheat and prep dinner. Yay! I will be saving this recipe and making it again in the future. I’m very happy to be using this wonderful resource.0 Helpful
I made the vegetarian version, and honestly wasn't a fan of the vegetarian sausage we picked, so that was sad for me. The sausage's flavors just over powered all the other flavors in the recipe. I kind of wish I'd tried the burger version but with a fake ground beef instead. The salad was pretty good, but it also seemed to be missing something.0 Helpful