petrossian_fondue.jpg

petrossian_cake.jpg

Double Kraut-Double Cheese Burgers

by Cathy Pollak
Print Email

double-kraut-double-cheese-burgersThere used to be this hole-in-the-wall place in Hollywood serving these super-juicy out-of-this-world burgers. Cheese and kraut were literally melting and dripping down the sides as well as my fingers and chin. I swear these burgers were messier than a Tommy's burger, and that's saying something. I used to frequent this place when I was interning for an entertainment company right across the street from the old Grauman's Chinese Theater.

I wish I could remember what the place was called, but twenty years have passed and I can barely remember last week. It was the type of eatery only locals frequented or knew about. The bead board walls were shabbily painted red. There were a few scratched up tables and not much else but a giant flat top grill and a register. Two guys in the back flipped some of the best burgers I can recall. They took "cash only". Who knows if they are still around, but their kraut burgers have lived on in my mind.

Since Father's Day is on the forefront it's time to start thinking about "manly food" and what to make for the dad's in our lives. Fermented foods like sauerkraut have also been on my mind. My current work with Sargento has me investigating fermented foods as a culinary trend.

I couldn't have been more excited this past week to see vendors at the Farmer's Market selling their own homemade sauerkraut and kimchi. I think people are seeing the health benefits of fermented foods and incorporating them into their diet. Best thing is sauerkraut adds so much flavor without adding a ton of calories, it's the perfect topping for so many things.

I decided on Sargento Extra Sharp Cheddar Cheese slices and Sargento Vermont Sharp White Cheddar Cheese slices for a double whammy of cheesiness.

The double kraut flavor came from mixing half of the sauerkraut in with the ground beef to give the burger an extra punch of flavor while keeping them nice and moist. To get the health benefits of the sauerkraut make sure to buy it from the refrigerated section right next to the pickles. This is the healthy, fermented kind. The stuff you find in the canned vegetable aisle is just packed in vinegar.

Double Kraut-Double Cheese Burgers
Recipe Created by Cathy Pollak for NoblePig.com | Serves: 5 burgers

Ingredients:

1-1/4 pounds ground beef (85/15)
1 lb (16 oz) sauerkraut (bag or jar), drained and divided
salt
10 slices center cut bacon, cooked

5 slices Sargento Extra Sharp Cheddar Cheese Slices
5 slices Sargento Vermont White Cheddar Cheese Slices
mayonnaise
5 hamburger buns

Directions:

In a large bowl combine ground beef and half of the sauerkraut. Form into five equal patties (the patties will be more delicate than regular burgers, be gentle with them).

Cook burgers as desired, I made mine in my cast iron skillet. Season with salt.

Toast buns while burgers are cooking. Build your burger with bun on bottom, cheese, burger, more cheese, 2 bacon slices and sauerkraut. Spread top bun with mayonnaise before placing it on the sauerkraut.

 

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

Restaurant News

Gott's Roadside - St. Helena, CA
Northern California
by Scott R. Kline

NapaFallGott's Roadside (formerly Taylor’s Automatic Refresher) in St. Helena has been a Napa Valley institution for years. Everyone talks about wine when they think of Napa, but they should also think of...

Read more...
Quincy: Fuji 1546
Boston
by Kitty Kaufman

FijjibarI'm not sure who declared Fuji 1546 has the longest bar in Quincy; a local editor, reporting two years ago, or the website. Either way, it is major. If you want a seat, you can have one. High...

Read more...
Louise’s Pantry: Breakfast Done Right in the Desert
Southern California
by Lisa Dinsmore

louisecoffeeI LOVE breakfast! It’s my favorite meal of the day. How anyone can skip it is a mystery to me. However, the cost of it has gotten a bit out of hand at most places in LA, so we rarely go out to eat...

Read more...
A Table at Rao's
New York
by Nancy Ellison

raooutside.jpgWe all know the few things in our lives that give us status above and beyond our own reality.

Our dog, Buzz (an apricot poodle that bears an uncanny resemblance to Rod Stewart), always attracts...

Read more...