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!

Gallery

Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
4 Burgers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

  • 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

  • In a small saucepan, heat the sauerkraut, caraway seeds, and cumin seeds over medium until heated through, 3 to 4 minutes.

  • Warm the rolls in the oven until heated through, about 2 minutes.

  • Spread the roll bottoms with the mustard. Top with the pickle chips, pickled onions, cheeseburgers, sauerkraut, and roll tops.

Advertisement