The Wurst Reuben Burgers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large onion, quartered lengthwise then thinly sliced
• splash water
• 2 tablespoons spicy mustard
• 1 lb sack sauerkraut, rinsed and drained
• 3/4 cup sour cream
• 1/4 cup ketchup
• 1/4 cup pickle relish
• 1 1/2 lbs ground lamb or 1 1/2 lbs ground lamb, and veal combined
• 1 teaspoon dried marjoram
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon celery seed
• 1/2 teaspoon ground cardamom
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons cider vinegar or 2 tablespoons wine vinegar
• kosher salt & freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 slices emmentaler swiss cheese, folded to fit burgers
• 4 hamburger buns with sesame seeds
• 4 romaine lettuce leaves (red)

Recipe

• 1 heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. when done, add a splash of water and stir in the mustard.
• 2 add sauerkraut to a small pot and keep warm over low heat.
• 3 combine sour cream, ketchup and relish in a small bowl and reserve.
• 4 in a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. heat the oil in nonstick skillet over medium-high heat. cook patties 5 minutes on each side. melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
• 5 to serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. cover with the tops of the buns and serve.