Oktoberfest Beef Burgers

Oktoberfest Beef Burgers

Photos courtesy of Beef Loving Texans (Texas Beef Council)

10 Ingredients

Makes 4 servings

30 to 35 minutes

Nutrition information per serving: 584 Calories; 234 kcal Calories from fat; 26 g Total Fat; 10 g Saturated Fat; 6 g Monounsaturated Fat; 91 mg Cholesterol; 978 mg Sodium; 51 g Total Carbohydrate; 2.9 g Dietary Fiber; 36 g Protein; 4.6 mg Iron; 6.8 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.4 mg Zinc; 18.2 mcg Selenium; 77.2 mg Choline;

Ingredients:

  • 1 recipe German-Style Beef Sausage
  • 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

Source: beeflovingtexans.com

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Preparation:

  1. 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.

  2. Meanwhile, prepare German-Style Beef Sausage. During last 1 to 2 minutes of cooking, top burgers with cheese.

  3. German-Style Beef Sausage, combine 1 pound Ground Beef (93% or leaner), 1/4 cup 2% reduced-fat milk, 2 cloves 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.

  4. Spread mustard on bottom of rolls; top with burgers and evenly with Sauerkraut. Close sandwiches.