Oktoberfest Beef Burgers
Can't make it to Germany for Oktoberfest? Don't fret! Eat like you're there with these tasty burgers.
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Total Time: 40 min
Ingredients:
- 4 slices Swiss cheese (3/4 ounce each)
- 4 teaspoons German-style coarse grain mustard
- 4 pretzel rolls, split, warmed
Sauerkraut:
- 3 cups coleslaw mix
- 2 tablespoons water
- 2 tablespoons white vinegar
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon caraway seed
Cooking:
- Combine Sauerkraut ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; cover and cook 8 to 11 minutes or until cabbage is tender, stirring occasionally. Set aside.
- Meanwhile, prepare German-Style Beef Sausage. During last 1 to 2 minutes of cooking, top burgers with cheese.
German-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1/4 cup 2% reduced-fat milk, 2 teaspoons minced garlic, 1 teaspoon ground mace, 1 teaspoon pepper, 1/2 teaspoon salt and 1/4 teaspoon each ground coriander and ground allspice in large bowl, mixing lightly but thoroughly. Lightly shape sausage mixture into four 1/2-inch patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. - Spread mustard on bottom of rolls; top with burgers and evenly with Sauerkraut. Close sandwiches.
Cook's Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
