The Wurst Reuben Burgers

This Reuben Burger recipe is from the Rachel Ray Show.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  large onion, quartered lengthwise then thinly sliced
•  splash water
• 2  tablespoons spicy mustard
• 1  lb  sack sauerkraut, rinsed and drained
• 3⁄4 cup sour cream
• 1⁄4 cup ketchup
• 1⁄4 cup  pickle relish
• 1 1⁄2 lbs ground pork or 1 1⁄2 lbs ground pork, and veal combined
• 1  teaspoon dried marjoram
• 1  teaspoon ground ginger
• 1⁄2 teaspoon  freshly grated nutmeg
• 1  teaspoon celery seed
• 1⁄2 teaspoon ground cardamom
• 1⁄4 cup  finely chopped fresh flat-leaf parsley
• 2  tablespoons cider vinegar or 2  tablespoons white wine vinegar
•  kosher salt & freshly ground black pepper
• 1  tablespoon extra virgin olive oil
• 4  slices  emmentaler swiss cheese, folded to fit burgers
• 4  hamburger buns with sesame seeds
• 4  romaine lettuce leaves (Red)

Directions

1. 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.
2. Add sauerkraut to a small pot and keep warm over low heat.
3. Combine sour cream, ketchup and relish in a small bowl and reserve.
4. 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.
5. 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.