RECIPES: Recipe Details

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Hamburger from Hamburg

Introduction: Sauerkraut was one of my favorite foods when I was young and each summer I would usually make about 15 gallons which lasted most of the year. I like to think my tastes have evolve somewhat and this burger is one such refinement utilizing items found in the “Old World” to create this backyard favorite.


1 Jar Barbecue Sauce - 15.5 oz 
12 oz Dark Beer
12 Oz Sauerkraut
1 TBS Caraway Seeds
6 Pcs Thick Sliced Apple Smoked Bacon
1 White Onion
2 Tbs Grey Poupon Country Dijon Mustard
2 Beaten Eggs
1/3 Cup Sutter Home Cabernet
1 TBS Salt
1/2 # Fresh Ground Polish Sausage
3 1/2 lb Fresh Ground Chuck
6 Slices of Jarlsberg Light Cheese
Oil for Grill Grate
6 Rye Bread Rolls


General: Preheat the grill to medium high Topping Sauce: Mix the barbecue sauce and dark beer together in a medium pan on the grill and simmer for approximately 30 minutes and set aside. Topping: Place the sauerkraut and caraway seeds into a bowl, cover and set aside. Stuffing: Cube the apple smoked bacon and the onion and place in a pan on the grill to brown. Once browned, set aside in a bowl and mix with the mustard. Burger: 1 Beat the eggs in a large bowl then mix in the wine and salt. 2 Next, thoroughly mix the polish sausage and ground chuck with the egg, wine, and salt. 3 Separate the meat mixture into 12 equal lightly formed balls and press out each to be slightly thinner on the edges than the center. (press out to a size that is approximately the same or slightly larger than the rolls) 4 Place approximately 1 heaping TBS of the stuffing mix on 6 of the patties and spread out to about 1” of the edge of the meat. 5 Place a rounded slice of Jarlsberg Light Cheese. 6 Top each meat patty with a plain patty and crimp and fold the edges to seal. Grilling: 1 Apply oil to the grill grate 2 Cut Kiser rolls in half ready for toasting on the grill. 3 Place stuffed meat patties on the grill over medium high heat and cook for about 7 to 8 minutes. Carefully turn and cook the second side for about another 6 minutes. 4 Place the Kiser rolls, cut side down, on the grill, lightly toast and remove from the grill. 5 A couple of minutes prior to removing the burgers from the grill, generously coat one side of the burger with the sauce as a glaze. 6 Remove the burger from the grill and place directly on the toasted roll. 7 Generously top the burger with the ssauerkraut topping and top with the top ½ of the toasted Kiser roll. 8 Slice as desired and serve immediately. Enjoy.


Comments: I used to think that hamburgers originated from Hamburg Germany therefore this burger has an Old World influence. Note that the caraway seeds may need to be adjusted to personal taste. Enjoy.