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!