German Goetta BurgersFor the good people of Cincinnati, goetta has always been the breakfast meat of choice. This burger is inspired by the city’s rich German heritage and its favorite sausage, and features a 50/50 blend of ground pork and beef, along with plenty of savory spices.
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- Yields: 4 Servings
- Cook time: 15 minutes
- Prep time: 15 minutes
- ½ pound ground lean pork
- ½ pound ground beef
- ¼ cup onion, finely diced
- ¾ cup quick cooking oats
- 1 egg, lightly beaten
- 2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons melted butter, for bread
- 8 slices rye or pumpernickel marble bread
- 4 slices Swiss or Gruyere cheese
- ¼ cup Dijon mustard
- 1 cup sauerkraut, drained
- In a large bowl, combine pork, beef, onion, oats, egg, Worcestershire sauce, and dried herbs and spices. Season with 1 teaspoon salt, 1/2 teaspoon pepper and use your hands to gently combine and incorporate all ingredients.
- Form the mixture into 4 burger patties.
- Meanwhile, prepare a grill using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
- Place the burgers on the grill and cook them until browned and cooked through, flipping once halfway through, 8 to 10 minutes total. For your safety, please reference the USDA safe cooking temperatures. Remove patties from grill, allow to rest for 3 minutes.
- Brush the bread slices with butter and toast them on the grill, a minute or two each side. Add a slice of cheese for the last minute and let it melt slightly.
- Spread Dijon onto half the toasted bread.
- Place the burgers on the mustard, top with sauerkraut and the other slice of toasted bread. Serve immediately.
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For safe meat preparation, reference the USDA website.