Rachael's Burger of the Month: Okto-Burgers

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!
Publish date:
okto burger with cheese

Recipe by Rachael Ray

  • 4 BurgersServings


  • 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


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.