krautWhat? You’ve never heard of a Krautburger? Do you think I am making stuff up? Well, the word “krautburger” may not be in the dictionary, but let me tell you, they are a real thing, and if you love sauerkraut like we do, you are going to have to check them out!
These Swiss Cheese Krautburgers are in one word, epic. Big thick beef patties full of melty Swiss cheese, spices and of course the very best sauerkraut on the planet, Frank’s Kraut! All grilled up to perfection and served on a buttery grilled sesame seed bun.
Grilling season is well underway, and it’s high time that these kraut burgers hit the grill in your yard!
This post is sponsored by Frank’s Kraut, but my lifetime love of their sauerkraut and the opinions here in this post are all mine.
Grilled Sauerkraut Burgers
Making these burgers may take a little extra time, but I promise you it is 100% worth it! When you sink your teeth into these colossal hamburgers, I am certain that you will agree!
No, this isn’t my first time sharing burgers made and served with sauerkraut. In the past, you have seen this Reuben Burger, My Spicy Bacon Kraut Burgers with Jalapeño and also these fantastic Brat Burgers. All amazing choices, and in my opinion, I think that you should just get a 2-pound poly bag of Frank’s Kraut and try them all!
Now I know this may not be what some might call a krautburger in their neck of the woods. Some krautburgers are baked inside the bread, much like my Runzas are, only my Runzas call for cabbage instead of sauerkraut. So if you want to get really technical, call them Kraut Burgers if you are concerned they aren’t exactly what you grew up with.
Ingredients and How to Make Swiss Cheese Krautburgers
There aren’t many ingredients to these burgers, and nothing fancy either. These step-by-step instructions will ensure they turn out perfect for you every time you make them!
(for exact measurements, scroll to the bottom of the page to the printable recipe card)
First, we will make our ground beef mixture. For this part you will combine these ingredients together in a bowl with your hands:
- lean ground beef
- bread crumbs
- onion powder
- salt & pepper
Now, divide the meat into 3 equal portions. Set two of them aside.
To the one left add in the following:
- Swiss cheese
- Frank’s Kraut
- caraway seeds
Combine the ingredients and then form 4 meatballs.
Next, you will want to divide those two meatballs you set aside into two smaller balls. Place each one between parchment paper and press down into a thin large patty. (I used a cutting board) Place one of the kraut and cheese-filled meatballs in the middle of the patty.
Time to make the burgers! Carefully wrap the patty around the meatball, then gently press into a big thick hamburger patty. Make sure you smooth and pinch together any holes or open seams so the cheese stays inside! These aren’t wimpy burgers, friends! Look at those!
Now it’s time for the grill! Preheat your grill to 350 degrees F.
Place the burgers on the grill carefully. Grill them for 5 minutes and then gently flip them over and grill them for 5 minutes more. Be super careful not to poke holes in them when you handle them with the spatula, you want the cheese to stay inside.
Grill them until the internal temperature is 160 degrees. This is a safe internal temperature for a burger. If it’s not quite there, grill for another minute and check them again.
Butter the insides of your hamburger buns and toast them on the grill or in a skillet.
Place the burger on the toasted bun. Now, you could eat the burger just like this or…
…you can pile on some more Frank’s Kraut, which is what I did!
Add your favorite burger condiments and Enjoy!
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Don’t forget where you found this delicious Swiss Cheese Krautburger Recipe! Pin it to your favorite Pinterest board before you go!
The anatomy of a Swiss Cheese Krautburger
So is this considered a “stuffed burger?” Yes. But not in the way that a traditional Jucy Lucy Burger is stuffed with that one big pocket of cheese in the center.
Forming the meatball of Swiss cheese and sauerkraut and wrapping it in the patty protects the cheese from oozing out onto your grill and keeps it in the patty where it belongs. Forming nice tiny little pockets of cheese and kraut throughout the inside of the burger, without burning it to the outside of it.
FRANK’S – CREATING AMERICA’S BEST TASTING SAUERKRAUT SINCE 1905
“The making of sauerkraut is a time-honored tradition that has been passed down among families for generations. While there are many varieties and types of sauerkraut the basic preparation method is a follows: take cleaned and shredded white cabbage and place it into a sealable container, add salt and apply a lid to induce pressure. The salt drains the water out of the cabbage and allows the cabbage to ferment in its own juice. A week or two later you will have fresh, delicious sauerkraut.” – The Story of Sauerkraut eBook
NUTRITIONAL VALUE OF SAUERKRAUT
Sauerkraut contains high levels of dietary fiber, as well as significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins. it’s a great source of copper, sodium, magnesium, iron, manganese, and calcium, in addition to contributing a moderate amount of protein to your diet.
So, if this Superfood and all of its vitamins and minerals aren’t enough, think about this, sauerkraut has amazing anti-inflammatory agents. Phytonutrient antioxidants contained in sauerkraut can reduce the pain and discomfort of joints, muscles, or other inflamed areas, even your sinuses. Awesome, right?
A single serving of sauerkraut has 35% of your daily recommended intake of Vitamin C. Vitamin C stimulates the production of white blood cells and helps with cellular regeneration and repair. Vitamin C is one of the most important elements of your immune system.
Hungry for more Sauerkraut? Check out my Ultimate Guide to Sauerkraut – everything you need to know about its nutrition, origin, and of course, recipes!
- 1 1/2 pounds ground beef
- 1 egg
- 1/2 cup Frank's Kraut
- 1/2 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon caraway seed
- 1/2 cup Swiss cheese, grated
- Make the ground beef mixture by combining these ingredients together in a bowl with your hands: lean ground beef, egg, bread crumbs, onion powder, salt & pepper. Form into one big ball, then divide that ball into 3 equal portions.
- Set two of those portions aside.
- To the one portion left ad the following: Swiss cheese, Frank’s Kraut and caraway seeds. Combine the ingredients and then form into 4 meatballs.
- Divide each of the two remaining ground beef mixture balls in half, making 4 balls total. Place each one between parchment paper and press down into a thin large patty. (I used a cutting board)
- Place one of the kraut and cheese-filled meatballs in the middle of the patty. Carefully wrap the patty around the meatball, then gently press into a big thick hamburger patty. Make sure you smooth and pinch together any holes or open seams so the cheese stays inside.
- To grill: Preheat your grill to 350 degrees F. Place the burgers on the grill carefully. Grill them for 5 minutes and then gently flip them over and grill them for 5 minutes more. Be super careful not to poke holes in them when you handle them with the spatula, you want the cheese to stay inside.
- Grill them until the internal temperature is 160 degrees. This is a safe internal temperature for a burger. If it’s not quite there, grill for another minute and check them again.
- Butter the insides of your hamburger buns and toast them on the grill or in a skillet. Place burgers on buns, top with your favorite burger toppings and enjoy!
See step by step instructions with photos in the recipe post on An Affair from the Heart . com
Amount Per Serving: Calories: 694Total Fat: 45gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 228mgSodium: 1305mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 57g
Please note that nutrition is not guaranteed accurate.