Sauerbraten Burger

Ingredients:

For the Patties:

• 1 lb ground beef

• 1 clove garlic, minced

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp paprika

• 1 tsp kosher salt

• ½ tsp black pepper

For the Ginger Snap Glaze:

• 6-8 ginger snap cookies, crushed into crumbs

• 2 tbsp apple cider vinegar

• 1 tbsp brown sugar

• ½ cup beef broth

• 1 tbsp butter

For Assembly:

• 3 pretzel buns

• Dijon mustard, for spreading

• Lettuce mix or arugula

For Braised Cabbage I followed this recipe:

https://tastesbetterfromscratch.com/german-red-cabbage/

Instructions:

Ginger Snap Glaze:

1. In a small saucepan, combine crushed ginger snap cookies, apple cider vinegar, brown sugar, and beef broth.

2. Cook over medium heat, whisking, until the mixture thickens slightly and becomes glossy, about 5 minutes.

3. Stir in the butter for a velvety finish. Keep warm.

Cook the Patties:

1. Preheat skillet over medium-high heat. Preheat oven to 425.

2. In a mixing bowl, combine ground beef, minced garlic, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper, Mix gently until just combined.

3. Divide the mixture into 3 equal portions and shape into patties, slightly larger than your buns to account for shrinkage.

4. Add a tsp of oil to the pan and let it heat for a minute. Add burgers to pan and sear on each side until browned, about 2 minutes. Finish in the oven for roughly 8 minutes or until internal temp reaches 160.

Assemble the Burgers:

1. Toast the pretzel buns lightly. Spread Dijon mustard on the both halves of the buns.

2. Place some lettuce mix or arugula on the bottom bun, then the beef patty.

3. Spoon the ginger snap glaze over the patty, followed by a generous amount of braised spiced cabbage.

4. Top with the other half of the pretzel bun and serve immediately.

Enjoy :)