Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce
Ingredients
- Canola oil for brushing grill
- 1 pound lean ground turkey
- 1 1/2 cups shredded German Emmentaler cheese divided
- 1 cup German sauerkraut with wine squeezed dry
- 1/4 cup plain breadcrumbs
- 1 egg white
- 2 tablespoons Bavarian mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 pretzel rolls or other sandwich rolls split horizontally and toasted
Mustard Sauce
- 1/3 cup canola oil
- 1/4 cup German mustard
- 2 tablespoons sherry wine vinegar
- 2 tablespoons minced dried cranberries
Accompaniments
- German pickles
- red onion rings
- sliced tomatoes
- lettuce leaves
Instructions
- Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
- Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
- For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
- Place burgers on rolls, spread with mustard sauce and top with accompaniments.