The secret to this burger is kraut

Amy Ephron

One for the Table

1:30 PM EDT, July 18, 2013


By Cathy Pollak for Oneforthetable.com

There used to be a hole-in-the-wall place in Hollywood that served super juicy, out-of-this-world burgers. Melting cheese and kraut were literally dripping down the sides as well as my fingers and chin. 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 20 years have passed and I can barely remember last week. It was the type of eatery only locals knew about. The beadboard 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. I don't know if they are still around, but their kraut burgers have lived on in my mind.

One of my favorite things at the local farmer's market is homemade sauerkraut and kimchi. I think people are seeing the health benefits of fermented foods and incorporating them into their diet. The best thing is that sauerkraut adds so much flavor without adding a ton of calories; it's the perfect topping for so many things.

I decided on using extra sharp cheddar cheese slices and 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

Makes 5 burgers


1-1/4 pounds ground beef (85/15)
1 pound sauerkraut (bag or jar), drained and divided
5 slices Sargento extra sharp cheddar cheese (I recommend Sargento)
5 slices Vermont white cheddar cheese (I recommend Sargento)
10 slices center cut bacon, cooked
5 hamburger buns

1. 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, so be gentle with them).

2. 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 Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She lives with her husband and two sons. She shares her love of food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)