Ingredients
1¾ lb ground beef
5½ oz yellow onions, minced
1 lime, zested
1 tsp ground green cardamom
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
salt and ground black pepper, to taste
1 lb sauerkraut, homemade or store-bought, prepared, drained
3 tbsp unsalted butter
3 tbsp honey
salt and ground white pepper, to taste
8 oz bacon, minced
3 tbsp yogurt, or sour cream
3 tbsp mayonnaise
3 tbsp grain mustard
2 tbsp ketchup
salt and ground black pepper, for seasoning
10½ oz emmental cheese, or gruyere cheese, grated
2 bacon rashers, halved, roasted
burger buns, or pretzel buns
lettuce, used mixed green ice and red curly leaf lettuce
cooking spray
¼ cup potato chips, per serving
Preparation
In a mixing bowl, add the ground beef, yellow onions, lime zest, ground green cardamom, ground cumin, ground coriander, and chili powder.
Season it with salt and ground black pepper. Mix it all together to combine.
Form roughly 4 ounces of patties, and press into a mold.
Transfer the patties in a baking sheet lined with parchment paper.
Cover and set aside in a chilled area for an hour until it firms up.
Melt the butter in a saucepan. Add the Sauerkraut and sauté it for roughly 5 to 7 minutes until most of the liquid has evaporated and it has turned slightly golden.
Add the bacon and honey, and continue sautéing. Season it with salt and ground pepper to taste. Adjust accordingly.
Set it aside.
In a pinch bowl, add the yogurt, mayonnaise, grain mustard, and ketchup. Season with salt and ground black pepper.
Stir all together to combine. Set it aside.
Preheat the oven to 360 degrees F. Grease both baking sheet and griddle.
Sear the firmed patties evenly on all sides for at least 5 minutes per side.
Place the seared patties on a greased baking sheet.
Top the patties with roughly 1½ ounce of Emmental cheese.
Roast the burgers in the oven for 5 minutes until the cheese has melted (or up to the desired outcome).
Toast the burger buns.
Start assembling the burgers once the buns are toasted.
Spread roughly 1 tablespoon of dressing per bread half. Place the patty on the lower half of the bun.
Add roughly 2 tablespoons of Sauerkraut filling per bun. Place another patty on top of the Sauerkraut.
Add the lettuce and bacon. Cover with the top half of the bun.
Skewer the bun to stay in place, then serve with potato chips. Enjoy!
