The wurst reuben burgers

Take a bite of Cincinnati's '110 Reuben Challenge'.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
30g butter
1 large onion, quartered lengthwise then thinly sliced
Splash water
30g spicy mustard
500g sack sauerkraut, rinsed and drained
190ml sour cream
60ml ketchup
60ml pickle relish
750g pounds ground pork or ground pork and veal combined
1 teaspoon dried marjoram
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon celery seeds
1/2 teaspoon ground cardamom
A handful of chopped fresh flat-leaf parsley
30ml cider or white wine vinegar
Salt and freshly ground black pepper
15ml extra-virgin olive oil
4 deli slices Emmental Swiss cheese, folded to fit burgers
4 seeded or plain burger rolls, split
4 leaves red leaf or red romaine lettuce
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 non-stick 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 bap bottoms and top with a leaf of lettuce, cheese, wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the baps and serve.

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