Oktoberfest Slider With Ruben Sauerkraut
Ingredients
- – 2 Cups sauerkraut, pressed and drained
- – 1 Cup thousand island dressing
- – 6 Ounces shredded Swiss cheese
- – 1.5 Pounds. 80/20 ground beef
- – 1 lb. ground pork butt
- – 1 egg
- – 1/2 Cup beer (IPA is preferred)
- – 1 teaspoon ground black pepper
- – 1/2 teaspoon ground coriander seed
- – 1/2 teaspoon smoked paprika
- – 1 teaspoon dry mustard powder
- – 1/2 teaspoon ground sage
- – 1 tablespoon kosher salt
- – 1 teaspoon sugar in the raw
- – 1 teaspoon onion powder
- – 1 teaspoon roasted garlic paste
- – 1 teaspoon ground fennel
- – 18 pretzel slider buns
- – 10 Ounces of crunchy dill pickle chips (optional garnish)
Instructions
- 1. Mix the sauerkraut, thousand island, and shredded Swiss cheese in a small mixing bowl, wrap, cover, and store in the refrigerator (under 41 degrees F.) until needed.
- 2. In a separate mixing bowl beat the egg and beer together until well mixed.
- 3. Add your black pepper, coriander, smoked paprika, mustard powder, sage, salt, sugar, onion powder, roasted garlic, and fennel to the egg/beer mix and whisk until all the ingredients are well incorporated.
- 4. Add your ground beef and ground pork butt to your liquid mixture and mix with your hands until the blend in well combined.
- 5. Let the mixture rest for fifteen minutes wrapped and covered in the refrigerator.
- 6. Form Patties into 2.5 Ounces patties ( For consistency purposes I use a 2.5 Ounces ice cream scoop)
- 7. Grill on a charcoal grill on high heat for 2 minutes then rotate them 90 degrees.
- 8. Grill for another 2 minutes then flip the burgers
- 9. Grill for two minutes and then rotate them 90 degrees.
- 10. After two minutes take a temperature reading. The burgers need to reach 165 degrees and
- when they do remove them from the grill.
- 11. Let the burgers rest for 3 minutes. While letting the burgers rest, lightly grill the pretzel buns.
- 12. Top each burger with 1 Ounces of Ruben sauerkraut
- 13. Plate each burger and enjoy with friends, family, and loved ones!
