Have you ever heard of a Krautburger? If the name sounds unfamiliar, prepare to have your culinary world expanded. While the term “Krautburger” might not be a common dictionary entry, these savory, sauerkraut-infused delights are absolutely real and incredibly delicious. For anyone who shares a love for the tangy, fermented goodness of sauerkraut, this unique burger creation is an absolute must-try. Get ready to discover a grilled sensation that will redefine your burger expectations.
These Swiss Cheese Krautburgers are, in a word, epic. Imagine thick, juicy beef patties generously loaded with pockets of luscious, melty Swiss cheese, perfectly balanced spices, and, of course, the unparalleled flavor of Frank’s Kraut! Each burger is expertly grilled to achieve that smoky char and juicy interior, then nestled into a warm, buttery, grilled sesame seed bun. As grilling season gets into full swing, there’s no better time to fire up your grill and introduce these sensational kraut burgers to your backyard barbecue repertoire.
This post is proudly sponsored by Frank’s Kraut. My long-standing affection for their sauerkraut and all the opinions expressed here are entirely my own.
Unveiling the Grilled Sauerkraut Burger Experience
Crafting these extraordinary burgers might require a touch more effort than your standard patty, but rest assured, the results are 100% worth every moment. The first bite into these colossal, flavor-packed hamburgers will leave no doubt in your mind – they are truly magnificent! This isn’t my first rodeo with burgers featuring sauerkraut. Fans of my recipes might recall the savory Reuben Burger, my fiery Spicy Bacon Kraut Burgers with a kick of jalapeño, and even the robust Brat Burgers. Each offers a unique twist, but for the ultimate sauerkraut experience, I wholeheartedly recommend grabbing a 2-pound poly bag of Frank’s Kraut and embarking on a delicious journey to try them all!
What Exactly is a Krautburger?
It’s important to clarify that the term “Krautburger” can mean different things to different people. In some regions, a traditional krautburger refers to a savory pastry where the filling, often cabbage or sauerkraut, is baked *inside* the bread, much like my popular Runzas (though my Runzas typically feature cabbage, not sauerkraut). For those who might be concerned about authenticity or simply prefer a more descriptive name for this particular creation, feel free to call them “Kraut Burgers.” Regardless of the nomenclature, the essence remains the same: a delicious hamburger elevated by the distinct flavor of sauerkraut.
Crafting the Perfect Swiss Cheese Krautburger: Ingredients & Method
You’ll be pleased to know that creating these spectacular burgers doesn’t require a long list of exotic ingredients. We’re focusing on simple, quality components that come together to form an unforgettable meal. These detailed, step-by-step instructions are designed to guide you through the process, ensuring your Swiss Cheese Krautburgers turn out perfectly juicy and flavorful every single time. For precise measurements, you’ll find a complete, printable recipe card towards the bottom of this page.
Our journey begins with preparing the foundational ground beef mixture. In a spacious bowl, combine the following ingredients with your hands, ensuring everything is well integrated for optimal flavor and texture:
- Lean ground beef
- Egg (a binder that helps keep the patty together)
- Bread crumbs (for structure and moisture retention)
- Onion powder (adds depth of flavor)
- Salt & pepper (essential seasonings)
Once your beef mixture is ready, carefully divide it into three equal portions. Set two of these portions aside for later use; these will form the outer layers of our stuffed burgers.
Now, to the single remaining portion of ground beef, incorporate the star ingredients that give our Krautburgers their distinctive character:
- Shredded Swiss cheese (for its nutty flavor and excellent melting qualities)
- Frank’s Kraut (drained well, its tanginess cuts through the richness of the beef and cheese)
- Caraway seeds (a classic pairing with sauerkraut, adding an aromatic touch)
Gently combine these ingredients within the beef portion until they are evenly distributed. Then, form this mixture into four uniformly sized meatballs. These will be the savory, cheesy core of your Krautburgers.
Next, retrieve the two ground beef portions you set aside earlier. Divide each of these into two smaller balls, giving you a total of four smaller beef balls. For each, place it between two sheets of parchment paper (or directly onto a cutting board) and press down firmly to create a thin, wide patty. This outer patty will encase our flavorful filling. Carefully place one of your kraut and cheese-filled meatballs directly in the center of each thin beef patty.
Now comes the satisfying step of assembling your burgers! Carefully wrap the thin beef patty around the kraut and cheese meatball, ensuring the filling is completely enclosed. Gently press and shape this into a large, thick hamburger patty. It’s crucial to smooth and pinch together any holes or open seams around the edges to prevent the delicious Swiss cheese and sauerkraut from oozing out during grilling. These aren’t just any burgers; they are substantial, impressive, and ready for the grill!
It’s finally time to fire up the grill! Preheat your grill to a steady 350 degrees F (approximately 175 degrees C) to ensure even cooking and a beautiful sear.
Carefully place your Krautburgers onto the preheated grill. Grill them for approximately 5 minutes on one side. Then, using a spatula, gently flip them over and continue grilling for another 5 minutes. Exercise caution when handling them; avoid poking holes, as this will help keep that delicious, melty cheese and sauerkraut safely inside. Continue grilling until the internal temperature of the burgers reaches 160 degrees F (71 degrees C). This ensures they are safely cooked through while remaining wonderfully juicy. If your burgers haven’t quite reached the target temperature, simply grill for an additional minute and recheck.
While your burgers are finishing up, prepare your buns. Lightly butter the insides of your hamburger buns and toast them on the grill or in a skillet until golden brown and slightly crispy. This adds another layer of flavor and texture to your Krautburger experience.
Once cooked to perfection, place each magnificent Krautburger onto its toasted bun. At this point, you could certainly enjoy the burger as is, savoring the rich flavors of beef, Swiss cheese, and the subtle tang of sauerkraut within the patty. Or…
…you can do what I do and pile on some extra Frank’s Kraut for an even bolder sauerkraut presence!
Finally, customize your Swiss Cheese Krautburger with your favorite burger condiments and toppings – perhaps a dab of spicy mustard, a slice of tomato, or some crisp lettuce. Then, dive in and enjoy this truly unique and satisfying meal!
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The Ingenious Anatomy of a Swiss Cheese Krautburger
You might be wondering if this creation is considered a “stuffed burger.” The answer is a resounding yes, but with a unique twist that sets it apart from traditional preparations. Unlike a classic Jucy Lucy Burger, which features a single large pocket of cheese in its core, our Krautburger employs a more sophisticated stuffing technique. By forming a separate meatball of Swiss cheese and sauerkraut and then carefully wrapping it within the beef patty, we achieve several benefits.
This method serves as a protective barrier, preventing the delicious, melty cheese from oozing out onto your grill grates and ensuring it stays right where it belongs: inside the patty. The result is a burger that, when sliced open, reveals numerous tiny, enticing pockets of perfectly melted cheese and tangy kraut distributed throughout the interior. This ensures a burst of flavor in every bite, without any burnt cheese sticking to the exterior or being lost to the flames. It’s a thoughtful construction that guarantees maximum enjoyment and a truly superior eating experience.
Frank’s: Crafting America’s Finest Sauerkraut Since 1905
For over a century, Frank’s Kraut has been synonymous with quality and tradition. The art of making sauerkraut is a time-honored craft, often passed down through generations. At its core, the process is beautifully simple yet profoundly effective: “Take cleaned and shredded white cabbage and place it into a sealable container, add salt and apply a lid to induce pressure. The salt drains the water out of the cabbage and allows the cabbage to ferment in its own juice. A week or two later you will have fresh, delicious sauerkraut.” This traditional method, as beautifully summarized in The Story of Sauerkraut eBook, is what Frank’s Kraut has perfected, delivering consistently exceptional flavor and texture. Choosing Frank’s Kraut ensures you’re using a product steeped in heritage and commitment to excellence, making every Krautburger truly special.
The Remarkable Nutritional Value of Sauerkraut
Beyond its delightful tang and versatile culinary applications, sauerkraut is a true powerhouse of nutrition, earning its reputation as a superfood. It boasts impressive levels of dietary fiber, crucial for digestive health, alongside a rich array of vitamins including significant amounts of Vitamin A, Vitamin C, Vitamin K, and various B vitamins. Furthermore, sauerkraut is an excellent source of essential minerals such as copper, sodium, magnesium, iron, manganese, and calcium, while also contributing a moderate amount of protein to your diet. The benefits don’t stop there. Sauerkraut is loaded with phytonutrient antioxidants, which are known for their potent anti-inflammatory properties. These compounds can help alleviate discomfort and pain in joints, muscles, and other inflamed areas of the body, even providing relief for sinus issues. How incredible is that?
A single serving of sauerkraut provides an impressive 35% of your daily recommended intake of Vitamin C. This vital vitamin plays a crucial role in stimulating the production of white blood cells, which are the body’s primary defense against illness, and also aids in cellular regeneration and repair. As one of the most important elements of your immune system, the Vitamin C found in sauerkraut offers a significant boost to your overall health and wellness. Incorporating this fermented gem into your diet is not just a flavorful choice but a smart health decision.
Eager for more sauerkraut knowledge and delicious inspiration? Be sure to explore my comprehensive Ultimate Guide to Sauerkraut, where you’ll find everything you need to know about its nutrition, fascinating origins, and a plethora of exciting recipes!
Stay connected with Frank’s Kraut on their social media channels to discover delicious new recipes and stay updated all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for an endless supply of all things sauerkraut!
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Print Recipe
Swiss Cheese Krautburgers
These Swiss Cheese Krautburgers are in one word, epic. Big thick beef patties full of melty Swiss cheese, spices and of course the very best sauerkraut on the planet, Frank’s Kraut! All grilled up to perfection and served on a buttery grilled sesame seed bun.
Ingredients
- 1 1/2 pounds ground beef
- 1 egg
- 1/2 cup Frank’s Kraut
- 1/2 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon caraway seed
- 1/2 cup Swiss cheese (grated)
Instructions
- Make the ground beef mixture by combining lean ground beef, egg, bread crumbs, onion powder, salt & pepper together in a bowl with your hands. Form into one big ball, then divide that ball into 3 equal portions.
- Set two of those portions aside.
- To the one portion left add 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. (A cutting board can be used for this step).
- 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 F (71 degrees C). 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!
Notes
Nutrition