german sauerkraut burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 pound ground chuck
3/4 c. sauerkraut- squeezed dry
1 c. dry potato flakes
3 oz. dark beer
1 T. dijon mustard
2 T. brown sugar
2 t. ground garlic
1 t. onion powder
1 t. caraway seeds
1 egg
1 1/2 t. salt
1 t. pepper
6 dark rye rolls-sliced like burger buns
6 slices monterey jack cheese
6 T. dijon mustard
6 c. shredded romaine lettuce



in a large bowl mix the ground chuck and the sourkraut until the kraut is well incorporated. next, add the dry potatos and gently fold. add the dark beer, dijon mustard, brown sugar, ground garlic, onion powder, caraway seeds, egg, salt, and pepper, and mix just until all is evenly distributed. make 6 patties the size of the buns. let the patties rest while you heat up the grill to medium. place the patties on the preheated grill and close the lid. after 5 minutes flip the patties and continue grilling with the lid open for another 3 or 4 minutes or until the internal temperature reaches 160 degrees. place a monterey jack cheese slice on each burger, place the rye buns sliced side down on the grill and close the lid for 1 minute. remove the buns to plates, put one T. dijon on each bottom bun and 1/2 c. shredded romaine lettuce, add the burgers, and serve.