Ingredients
- 2 tablespoons butter
- 1 large onion, quartered lengthwise then thinly sliced
- Splash water
- 2 tablespoons spicy mustard
- 1 pound sack sauerkraut, rinsed and drained
- 3/4 cup sour cream
- 1/4 cup ketchup
- 1/4 cup pickle relish
- 1 1/2 pounds ground pork or ground pork and veal combined
- 1 teaspoon dried marjoram
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon celery seeds
- 1/2 teaspoon ground cardamom
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons cider or white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 deli slices Emmentaler Swiss cheese, folded to fit burgers
- 4 seeded or plain burger rolls, split
- 4 leaves red leaf or red romaine lettuce
Preparation
Step 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.
Add sauerkraut to a small pot and keep warm over low heat.
Combine sour cream, ketchup and relish in a small bowl and reserve.
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.
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.