German Burger Recipe

Mix and form patties

Place the ground beef in a bowl. Add salt, black pepper, onion powder and Worcestershire sauce. Gently mix with your hands or a fork until just combined; avoid overworking. Divide mixture into 4 equal portions (about 4 oz each) and shape into patties about 3/4 inch thick, making a slight indentation in the center of each patty to prevent doming as they cook.

Cook patties

Heat a large skillet or griddle over medium-high heat and add the butter or oil. When shimmering, add the patties (work in batches if needed) and cook undisturbed about 3-4 minutes per side for medium (internal temp ~160°F/71°C), adjusting time for desired doneness. During the last 1 minute of cooking, place one slice of Swiss cheese onto each patty and cover the pan with a lid to melt the cheese. Remove cooked patties to a plate and tent with foil to rest for 3 minutes.

Prepare sauerkraut

While patties cook, place sauerkraut in a fine mesh strainer and press or shake to remove excess liquid. For a warmer, mellower topping, heat a small skillet over medium heat, add the drained sauerkraut and a splash (about 1 tbs) of water or apple juice and cook, stirring, for 2-3 minutes until warmed. If using, sprinkle caraway seeds while warming and stir to combine. Remove from heat and keep warm.

Make mustard-mayo spread

In a small bowl, mix the Dijon mustard and mayonnaise until smooth. Taste and adjust ratio as desired. This will be spread on the buns to add creaminess and balance the sauerkraut's tang.

Toast buns

Spread softened butter on the cut sides of the buns. Place them butter-side down on the hot skillet or griddle (after removing patties) and toast 1-2 minutes until golden and lightly crisp. Remove from heat.

Assemble burgers

Spread about 1/2 tbs of the mustard-mayo mixture on the bottom half of each bun. Place a Swiss-topped patty on each bottom bun. Top each patty with approximately 1/4 cup of the warmed sauerkraut. Add pickles on the top bun if using. Close the burger and serve immediately.