"This Reuben Burger recipe is from the Rachel Ray Show."
onion, quartered lengthwise then thinly sliced
sack sauerkraut, rinsed and drained
1 1/2 lbs ground pork or 1 1/2 lbs
ground pork, and veal combined
freshly grated nutmeg
finely chopped fresh flat-leaf parsley
2 tablespoons cider vinegar or 2 tablespoons
white wine vinegar
kosher salt & freshly ground black pepper
extra virgin olive oil
emmentaler swiss cheese, folded to fit burgers
hamburger buns with sesame seeds
romaine lettuce leaves
Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard.
Add sauerkraut to a small pot and keep warm over low heat.
Combine sour cream, ketchup and relish in a small bowl and reserve.
In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent.
To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve.