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
- Hamburger buns, gluten-free - 4
- 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 burger buns.
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.