Rachael's Burger of the Month: Okto-Burgers
Serves 230 mins prep40 mins cook
I live like an Italian most of the year. But it is October, so we will be pouring more than a few chilled mugs full of German beer, cooking up our share of bratwurst and kielbasa, and flipping these Okto-Burgers!
0 servings
What you need
Instructions
Step 1 Preheat the oven or toaster oven to 350°. In a medium bowl, season the beef liberally with kosher salt and black pepper. Mix in the Worcestershire, white pepper, and nutmeg. Form into 4 patties (thinner in the centers for even cooking). Step 2 Place the onion in a small bowl. In a small saucepan, bring the vinegar, sugar, and 1 tsp. salt to a simmer over medium heat, stirring until the sugar and salt dissolve, 1 to 2 minutes. Pour the vinegar over the onions and let cool. Drain the onions before using. Step 3 Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the patties. Cook for 8 minutes, turning occasionally. During the last minute or two of cooking, top each patty with 2 slices of cheese. Tent the skillet loosely with foil to melt the cheese Step 4 In a small saucepan, heat the sauerkraut, caraway seeds, and cumin seeds over medium until heated through, 3 to 4 minutes. Step 5 Warm the rolls in the oven until heated through, about 2 minutes. Step 6 Spread the roll bottoms with the mustard. Top with the pickle chips, pickled onions, cheeseburgers, sauerkraut, and roll tops.View original recipe
