Sauerkraut Turkey Burgers

Hey Jude's Note:

In honor of the World Cup Games, this recipe comes from the German Agricultural Marketing Board and was in the 6/7/06 edition of the Chicago Sun-Times FOOD section. If you can get pretzel rolls, definitely use them, they're extremely delicious.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb lean ground turkey
• 1 1/2 cups coarsely shredded german emmenthaler cheese, divided
• 1 cup sauerkraut, squeezed dry
• 1/2 cup plain breadcrumbs
• 1 egg white
• 2 tablespoons medium-hot German mustard, plus extra for spreading on buns
• 1/2 teaspoon caraway seed (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 pretzel rolls or 4 other sandwich buns, split horizontally and toasted

Accompaniments

• pickle
• red onion ring
• sliced tomato
• lettuce leaf

Directions:

1. Combine turkey, 1 cup Emmentaler cheese, sauerkraut, bread crumbs, egg white, mustard, caraway seeds (if using), salt and pepper in a large bowl; mix together. Evenly shape into 4 patties.
2. Heat a large non-stick skillet over medium heat. Place burgers in skillet and cook, turning once, 4 to 5 minutes on each side or until cooked through. Sprinkle burgers evenly with remaining 1/2 cup shredded cheese during the last 2 minutes of cooking.
3. Spread rolls with additional German mustard. Place burgers on buns and top with your choice of pickles, onions, tomatoes and lettuce.