s OKTO-BURGERS ****
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s OKTO-BURGERS ****
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Ingredients
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Instructions **** 10-16-19 actually from her burger cook book, very good, our pretzel rolls were sort of stale so we used big english muffins *** 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! RACHAEL RAYOCT 1, 2018 Recipe by Rachael Ray 4 Burgers SERVINGS Ingredients 1 1/2 lb. 80% lean ground beef Kosher salt and coarse black pepper 1/4 cup Worcestershire sauce 1 tsp. ground white pepper About 1/4 tsp. freshly grated nutmeg 1 small to medium white onion, very thinly sliced with a sharp knife or a mandoline 1/2 cup distilled white vinegar 2 tsp. sugar 1 tbsp. olive or canola oil 8 slices Swiss cheese 1 jar or pouch (16 oz.) sauerkraut 1 tsp. each caraway seeds and cumin seeds 4 pretzel rolls, split Brown mustard, for spreading Dill pickle chips, for topping Preparation 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). 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. 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 4. In a small saucepan, heat the sauerkraut, caraway seeds, and cumin seeds over medium until heated through, 3 to 4 minutes. 5. Warm the rolls in the oven until heated through, about 2 minutes. 6. Spread the roll bottoms with the mustard. Top with the pickle chips, pickled onions, cheeseburgers, sauerkraut, and roll tops. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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