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Bacon and Sauerkraut Cheeseburger

Nutrition: Calories ca 764 / Protein 64g / Carbohydr. 42g / Fat 38g

Utensils

large bowl, small saucepan, large frying pan, paper towels, plate, aluminium foil

Enjoy with

Märzen
A slightly malty lager such as Märzen offsets the acidity of the sauerkraut. 

RECOMMENDED PRODUCT

Burger gherkin slices

Ingredients (4 servings)

500 g       ground beef
300 g    sauerkraut (drained)
8 tbsp    mustard
0.5 tsp    paprika powder
2 tsp    salt
1 tsp    pepper
8 slices    bacon
4 slices    cheddar cheese
1 head    romaine lettuce
  burger buns
12 slices    burger pickles
    vegetable oil for frying

Step 1

Bacon and Sauerkraut Cheeseburger - Step 1

In a large bowl, mix together ground beef, mustard, paprika powder, salt, and pepper. Form into equal-sized patties, transfer to a plate, and let sit at room temperature until needed for cooking.

large bowl
500 g ground beef / 4 tbsp mustard / 0.5 tsp paprika powder / 1 tsp pepper / 2 tsp salt

Step 2

Bacon and Sauerkraut Cheeseburger - Step 2

In a small saucepan, heat up drained sauerkraut over medium-low heat for approx. 5 – 7 min. Cover and remove from heat.

small saucepan
300 g sauerkraut

Step 3

Bacon and Sauerkraut Cheeseburger - Step 3

In a large frying pan, cook bacon over medium-high heat for approx. 1 – 2 min. per side until crispy. Transfer to a paper towel-lined plate to remove excess grease.

large frying pan, paper towels
8 slices bacon

Step 4

Bacon and Sauerkraut Cheeseburger - Step 4

In a large frying pan, sauté burgers in some vegetable oil over medium heat for approx. 3 – 4 min. per side for medium-rare; 4 – 5 min. per side for well-done.

vegetable oil for frying

Step 5

Bacon and Sauerkraut Cheeseburger - Step 5

When burgers are finished cooking, top with cheddar cheese. Transfer to a plate, cover with foil, and let sit for approx. 3 – 5 min.

plate, aluminum foil
4 slices cheddar cheese

Step 6

Bacon and Sauerkraut Cheeseburger - Step 6

In the meantime, wash and dry lettuce. Heat a large, clean frying pan over medium heat, then add very little vegetable oil and toast burger buns for approx. 60 – 90 sec. per side. Mix together ketchup and mustard; spread an even layer over bottom burger bun. Assemble burger by layering lettuce, burger patty, sauerkraut, bacon, and pickles on top. Finish with some more sauce and top half of burger bun. Enjoy!

1 head romaine lettuce / 4 burger buns / 4 tbsp ketchup / 4 tbsp mustard / 12 slices burger pickles / vegetable oil for frying

Utensils

large bowl, small saucepan, large frying pan, paper towels, plate, aluminium foil

Enjoy with

Märzen
A slightly malty lager such as Märzen offsets the acidity of the sauerkraut. 

RECOMMENDED PRODUCT

Burger gherkin slices