Try a fresh take on the standard burger -- use ground turkey with sauerkraut and cheese. A great side dish would be a German potato salad, or a pasta salad made with German spätzle.
- 1 pound lean ground turkey 7% fat
- 1-1/2 cups coarsely shredded German Emmentaler cheese divided, 6 ounces
- 1 cup German sauerkraut with wine squeezed dry
- 1/4 cup plain breadcrumbs
- 1 egg white
- 2 tablespoons medium-hot German mustard plus extra for spreading on buns
- 1/2 teaspoon caraway seeds optional
- 1/4 teaspoon Salt
- 1/4 teaspoon freshly ground pepper
- 4 pretzel rolls or other sandwich rolls split horizontally and toasted
To top the burgers:
- red onion rings
- sliced tomatoes
- lettuce leaves
- Combine turkey, 1 cup German Emmentaler, sauerkraut, breadcrumbs, egg white, mustard, caraway if desired, salt, and pepper in a large bowl and mix together with your hands. Shape into four 4-inch diameter patties.
- Heat a large nonstick skillet over medium heat until hot. Place burgers in skillet and cook, turning once, 4 to 5 minutes on each side or until cooked through. Sprinkle burgers evenly with the remaining 1/2 cup of Emmentaler during the last 2 minutes of cooking.
- Spread rolls with additional mustard, place burgers on buns, and top with desired accompaniments.