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Sauerkraut Turkey Burgers

Ingredients:

Canola oil for brushing grill
1 pound lean ground turkey
1 1/2 c. shredded German Emmentaler cheese, divided
1 c. German sauerkraut with wine, squeezed dry
1/4 c. plain breadcrumbs
1 egg white
2 T. Bavarian mustard
1/4 t. salt
1/4 t. freshly ground pepper
4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
1/3 c. canola oil
1/4 c. German mustard
2 T. sherry wine vinegar
2 T. minced dried cranberries
Accompaniments: German pickles, red onion rings, sliced tomatoes and lettuce leaves

Instructions:

Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.

Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.

For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.

Place burgers on rolls, spread with mustard sauce and top with accompaniments.

All materials are courtesy of Canola Info, German Agricultural Marketing Board and Propane Education & Research Council.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.

This farm news was published in the May 31, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.

5/31/2006