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Turkey & Sauerkraut Hamburgers

This is a true German style.   The sauerkraut keeps the burger moist.

  • 1 pound lean ground turkey
  • 1 1/2 cups coarsely shredded Emmenthaler cheese (divided use)
  • 1 cup sauerkraut, squeezed dry
  • 1/4 cup unseasoned bread crumbs
  • 1 egg white
  • 1 1/2 tablespoons medium hot German mustard
  • 1/2 teaspoon caraway seeds
  • Salt to taste (keep low)
  • Freshly milled black pepper to taste
  • 4 hard rolls, split and toasted
 

Method

Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, caraway, salt and pepper in a bowl and mix together gently, gently with hands.  Do not overwork.  Shape into 4 patties, each four inches in diameter

Heat a large nonstick skillet over medium heat until hot.  Place burgers in skillet and cook, turning once, 4 to 5 minutes each side.  Resist the temptation to flatten with a spatula as this squeezes out juice and makes burger dry.  Sprinkle burgers evenly with the remaining 1/2 cup cheese during the last 2 minutes of cooking.

Spread rolls with extra mustard, place burgers on top and garnish with pickles, or red onion rings or sliced tomatoes with lettuce. 

Serves: 4

Contributor: Wayne Gregory

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